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Vegetable stock is the easiest stock to make in that it doesn’t take a lot of time and effort. And if you’re using good vegetables, your stock will be all the better. Take this recipe a step further and roast the potatoes, carrots, celery, and onions first for more depth of flavor.
Time: 1 hour
Makes: 2 quarts
4 carrots, chopped
2 all-purpose potatoes
2 celery stalks
5-6 garlic cloves
A good-sized bunch of parsley
3 quarts of water
Salt and pepper
Fresh or dried mushrooms (optional)
1. Cut into chunks: 4 carrots, 2 onions (don’t bother to peel), 2 all-purpose potatoes, and 2 celery stalks. Put them in a pot with 5 or 6 garlic cloves, a good-sized bunch of parsley, 3 quarts of water, and some salt and pepper. (Add tomatoes or fresh or dried mushrooms if you like.) Bring to a boil, then adjust the heat so the mixture bubbles gently.
2. Cook until the vegetables are tender, about 30 minutes. Strain the stock through a fine-mesh sieve, pressing on the vegetables to extract as much liquid as possible. Discard the solids. Cool to room temperature, then refrigerate for up to 1 week or freeze for up to 6 months.
— Recipes from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways — Easy, Vegan, or Perfect for Company (Photo: Aya Brackett)