Vegetable Stock
Nothing quite replaces a good, homemade vegetable stock. Sure, store-bought can be very good, but homemade is levels above even that. It’s incredibly simple and takes very little time to make, too, and can be adjusted to suit your tastes.
Servings Prep Time
3Quarts (Approx.) 15minutes
Cook Time Passive Time
2-1/4hours 2-1/4hours, more or less
Servings Prep Time
3Quarts (Approx.) 15minutes
Cook Time Passive Time
2-1/4hours 2-1/4hours, more or less
Ingredients
Instructions
  1. Place a baking sheet in the oven and set it to 425°. Once it comes to temperature, let it sit in the oven for 15 minutes.
  2. Toss 2 tablespoons of the olive oil and ½ t-spoon of the salt with the chopped carrot, celery, onion, and leek tops, bay leaves and whole garlic cloves. Dump everything onto the roasting tray once its hot and roast for 45 minutes. Toss them about halfway through cooking.
  3. When the vegetables have about 5 minutes left, add the remaining tablespoon of olive oil and tomato paste to the bottom of a large stockpot (8-quart minimum) and heat over medium heat until it is just warm.
  4. Drop in all of the vegetables, herbs and black peppercorns, and stir everything to combine to keep it all hot.
  5. Pour over the cold water and stir to combine. Bring it to a gentle simmer—just the slightest sign of a bubble starting to come to the surface every few seconds. Season it with a little salt—just start with about 1 ½ – 2 t-spoons at this point—and keep it there, uncovered, for 1 ½ hours.
  6. After its done simmering give it a taste, and add a little more salt if you think it needs it. Let it cool completely before draining the liquid out through a fine-mesh sieve lined with cheesecloth. Discard the mushy vegetables and store the stock in the fridge for 3 – 5 days or freeze for up to 3 months.

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