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Basic Vegetable Stock

Posted December 29, 2009 by Chef Molly
It may seem like a pain to make your own stock but it's worth it. This will make so many things more flavorful and you'll know exactly what's in it rather than relying on those boxes, cans or cubes for your soups stews and grains. Once it's made, cover the stock with plastic wrap or place in airtight containers to store in fridge. Alternatively, freeze it in ice cube trays, remove when frozen and seal in a freezer bag to use as needed

Posted in : Cuisines :
  • Prep Time :
    20 min
  • Cook Time :
    120 min
  • Ready Time :
    2 hour, 20 min


6 pints


  • 1 tablespoon olive oil
  • 2 large brown onions, quartered
  • 2 large carrots, quartered
  • 2 stalks celery, quartered
  • 2 whole parsnips quartered (optional)
  • 12 cups cold water
  • small handful of parsley (left on stems)
  • 10 whole peppercorns


Heat the oil in a stockpot over medium high heat. Add the vegetables and cook until soft, about 5 minutes.

Add the water, parsley, peppercorns, and bay leaves. Bring to a boil. Use a slotted spoon to remove any scum that rises to the surface. Reduce the heat to medium-low and simmer, uncovered. for 2 hours. Remove from heat and set aside for 30 minutes to cool slightly.

Strain through a fine sieve over a heatproof bowl. Discard contents of sieve and cool the stock to room temperature.

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