Vegetable Stock
Vegetable stock is quick and easy to make--either from whole vegetables or from vegetable trimmings. Save the trimmings from your veggies all week in a zip top bag in the fridge then use them for...
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Zip-top bag
- Refrigerator
Ingredients
- 1 medium onion (yellow)
- 3 garlic (cloves)
- 2 lb carrot
- 2 celery
- 4 oz mushroom (champignon) or the equivalent in mushroom stems
- 1 peppers (bell) stemmed, seeded and cut large
- 1 cup broccoli or 1 cup broccoli stems
- 1 cup cauliflower or 1 cup cauliflower stems and leaves
- 8 cups water
- 1 tsp black pepper (coarse)
- 2 tsp stems thyme (fresh)
- 5 cups stems parsley (fresh) or 10 stems only
- 1 bay leaves (dried)
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