ClosePrep Time:10 minsAdditional Time:2 hrsTotal Time:2 hrs 10 minsServings:6Yield:6 cupsCook Mode(Keep screen awake)Ingredients2largeonions, quartered1stalkcelery, cut into thirds1mediumcarrot, cut into thirdsAbout 6 cups well washed trimmings from vegetable and herbs, such as mushrooms, tomatoes, fennel, potatoes, sweet potatoes, leeks, bell peppers, butternut squash, garlic, kale, chard, thyme, basil, parsley, sage, etc. (see Note)8cupswater1tablespoonblack peppercorns2bay leavesDirectionsPlace onions, celery and carrot in a gallon-size sealable plastic bag and place in the freezer. Add vegetable and herb trimmings until the bag is filled.Place the vegetable-herb mixture in a large pot. Add water (add more, if needed to cover vegetables), peppercorns and bay leaves. Bring to boil; reduce heat to a gentle simmer. Simmer, partially covered, without stirring, until the vegetables are very soft and the liquid is golden brown, about 2 hours.Line a strainer with cheesecloth and place it over a large bowl. Carefully pour the liquid through the strainer to collect the solids and any grit at the bottom of the pan. Press the vegetables into the strainer to extract any liquid. Let cool, then refrigerate or freeze for future use.TipsNote: While most herbs and vegetables work well in stock, some may give it an off or bitter flavor. Avoid cruciferous vegetables like broccoli, Brussels sprouts and cabbage. Make sure your vegetables pieces are the size of a quartered onion, or smaller, so they have enough time to cook. When adding herbs go light on ones with stronger flavors like rosemary and sage.To make ahead: Refrigerate cooled stock in an airtight container for up to 1 week or freeze for up to 3 months.Originally appeared: Eatingwell.com, October 2018Rate ItPrint
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Prep Time:10 minsAdditional Time:2 hrsTotal Time:2 hrs 10 minsServings:6Yield:6 cupsCook Mode(Keep screen awake)Ingredients2largeonions, quartered1stalkcelery, cut into thirds1mediumcarrot, cut into thirdsAbout 6 cups well washed trimmings from vegetable and herbs, such as mushrooms, tomatoes, fennel, potatoes, sweet potatoes, leeks, bell peppers, butternut squash, garlic, kale, chard, thyme, basil, parsley, sage, etc. (see Note)8cupswater1tablespoonblack peppercorns2bay leavesDirectionsPlace onions, celery and carrot in a gallon-size sealable plastic bag and place in the freezer. Add vegetable and herb trimmings until the bag is filled.Place the vegetable-herb mixture in a large pot. Add water (add more, if needed to cover vegetables), peppercorns and bay leaves. Bring to boil; reduce heat to a gentle simmer. Simmer, partially covered, without stirring, until the vegetables are very soft and the liquid is golden brown, about 2 hours.Line a strainer with cheesecloth and place it over a large bowl. Carefully pour the liquid through the strainer to collect the solids and any grit at the bottom of the pan. Press the vegetables into the strainer to extract any liquid. Let cool, then refrigerate or freeze for future use.TipsNote: While most herbs and vegetables work well in stock, some may give it an off or bitter flavor. Avoid cruciferous vegetables like broccoli, Brussels sprouts and cabbage. Make sure your vegetables pieces are the size of a quartered onion, or smaller, so they have enough time to cook. When adding herbs go light on ones with stronger flavors like rosemary and sage.To make ahead: Refrigerate cooled stock in an airtight container for up to 1 week or freeze for up to 3 months.Originally appeared: Eatingwell.com, October 2018Rate ItPrint
Prep Time:10 minsAdditional Time:2 hrsTotal Time:2 hrs 10 minsServings:6Yield:6 cups
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:2 hrs
Additional Time:
2 hrs
Total Time:2 hrs 10 mins
Total Time:
2 hrs 10 mins
Servings:6
Servings:
6
Yield:6 cups
Yield:
6 cups
Cook Mode(Keep screen awake)Ingredients2largeonions, quartered1stalkcelery, cut into thirds1mediumcarrot, cut into thirdsAbout 6 cups well washed trimmings from vegetable and herbs, such as mushrooms, tomatoes, fennel, potatoes, sweet potatoes, leeks, bell peppers, butternut squash, garlic, kale, chard, thyme, basil, parsley, sage, etc. (see Note)8cupswater1tablespoonblack peppercorns2bay leaves
Cook Mode(Keep screen awake)
Ingredients
2largeonions, quartered
1stalkcelery, cut into thirds
1mediumcarrot, cut into thirds
About 6 cups well washed trimmings from vegetable and herbs, such as mushrooms, tomatoes, fennel, potatoes, sweet potatoes, leeks, bell peppers, butternut squash, garlic, kale, chard, thyme, basil, parsley, sage, etc. (see Note)
8cupswater
1tablespoonblack peppercorns
2bay leaves
DirectionsPlace onions, celery and carrot in a gallon-size sealable plastic bag and place in the freezer. Add vegetable and herb trimmings until the bag is filled.Place the vegetable-herb mixture in a large pot. Add water (add more, if needed to cover vegetables), peppercorns and bay leaves. Bring to boil; reduce heat to a gentle simmer. Simmer, partially covered, without stirring, until the vegetables are very soft and the liquid is golden brown, about 2 hours.Line a strainer with cheesecloth and place it over a large bowl. Carefully pour the liquid through the strainer to collect the solids and any grit at the bottom of the pan. Press the vegetables into the strainer to extract any liquid. Let cool, then refrigerate or freeze for future use.TipsNote: While most herbs and vegetables work well in stock, some may give it an off or bitter flavor. Avoid cruciferous vegetables like broccoli, Brussels sprouts and cabbage. Make sure your vegetables pieces are the size of a quartered onion, or smaller, so they have enough time to cook. When adding herbs go light on ones with stronger flavors like rosemary and sage.To make ahead: Refrigerate cooled stock in an airtight container for up to 1 week or freeze for up to 3 months.Originally appeared: Eatingwell.com, October 2018
Directions
Place onions, celery and carrot in a gallon-size sealable plastic bag and place in the freezer. Add vegetable and herb trimmings until the bag is filled.Place the vegetable-herb mixture in a large pot. Add water (add more, if needed to cover vegetables), peppercorns and bay leaves. Bring to boil; reduce heat to a gentle simmer. Simmer, partially covered, without stirring, until the vegetables are very soft and the liquid is golden brown, about 2 hours.Line a strainer with cheesecloth and place it over a large bowl. Carefully pour the liquid through the strainer to collect the solids and any grit at the bottom of the pan. Press the vegetables into the strainer to extract any liquid. Let cool, then refrigerate or freeze for future use.TipsNote: While most herbs and vegetables work well in stock, some may give it an off or bitter flavor. Avoid cruciferous vegetables like broccoli, Brussels sprouts and cabbage. Make sure your vegetables pieces are the size of a quartered onion, or smaller, so they have enough time to cook. When adding herbs go light on ones with stronger flavors like rosemary and sage.To make ahead: Refrigerate cooled stock in an airtight container for up to 1 week or freeze for up to 3 months.
Place onions, celery and carrot in a gallon-size sealable plastic bag and place in the freezer. Add vegetable and herb trimmings until the bag is filled.
Place the vegetable-herb mixture in a large pot. Add water (add more, if needed to cover vegetables), peppercorns and bay leaves. Bring to boil; reduce heat to a gentle simmer. Simmer, partially covered, without stirring, until the vegetables are very soft and the liquid is golden brown, about 2 hours.
Line a strainer with cheesecloth and place it over a large bowl. Carefully pour the liquid through the strainer to collect the solids and any grit at the bottom of the pan. Press the vegetables into the strainer to extract any liquid. Let cool, then refrigerate or freeze for future use.
Tips
Note: While most herbs and vegetables work well in stock, some may give it an off or bitter flavor. Avoid cruciferous vegetables like broccoli, Brussels sprouts and cabbage. Make sure your vegetables pieces are the size of a quartered onion, or smaller, so they have enough time to cook. When adding herbs go light on ones with stronger flavors like rosemary and sage.
To make ahead: Refrigerate cooled stock in an airtight container for up to 1 week or freeze for up to 3 months.
Originally appeared: Eatingwell.com, October 2018
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