How to Make Vegetable Stock
Even if you’re cooking a vegetarian dish, it’s important to start with vegetable stock rather than adding more vegetables to the dish. It creates the background for all other flavors.
- 2 quarts boiling water
- 2 carrots, thinly sliced
- 2 celery ribs, sliced
- 2 leeks, white parts only, thinly sliced
- 1 small onion, thinly sliced
- 1 tablespoon black peppercorns
- 3 parsley sprigs, rinsed
- 3 thyme sprigs, rinsed, or 1 teaspoon dried
- 2 garlic cloves, peeled
- 1 bay leaf
1. Pour water into the slow cooker, and add carrots, celery, leeks, onion, peppercorns, parsley, thyme, garlic, and bay leaf. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until vegetables are soft.
2. Strain stock through a sieve into a mixing bowl. Press down on solids with the back of a spoon to extract as much liquid as possible. Discard solids.
3. Chill stock, and then ladle stock into containers.
Note: The stock can be refrigerated for up to 4 days, or frozen for up to 6 months.