Vegetable stock
A quiet pot of scrap vegetables simmered into a broth for soups and grains.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Serves
- 8
- stock
- pantry
Ingredients
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 handful parsley stems
- 10 cups water
- Salt
Method
Put the vegetables and parsley in a pot with the water. Bring to a simmer and cook gently for 45 minutes.
Strain, salt to taste, and cool. Use within a few days or freeze.