Basic Vegetable Stock | Rouxbe Online Culinary School

Ingredients

• 4 carrots, peeled and chopped
• 1/2 head celery, chopped
• 2 large onions, chopped
• 8-10 oz leek, white and green parts, chopped
• 3 to 6 cloves garlic, peeled
• 1 tsp black peppercorns
• 2 bay leaves
• 2 qt cold water
• 1/4 cup sun–dried tomatoes
• 1 small handful of fresh parsley
• a few sprigs of thyme