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Epicurious
Gourmet

Light Vegetable Stock

3.1

(2)

Cooks' note:

Stock may be made 4 days ahead, cooled, uncovered, and chilled, covered. It keeps frozen 1 month.

Recipe information

  • Total Time

    2 1/4 hr

  • Yield

    Makes about 4 1/2 quarts

Ingredients

7 qt water
10 large carrots, sliced
4 large celery ribs, sliced
4 large onions, coarsely chopped
2 unpeeled heads of garlic, halved horizontally
Peels of 2 large potatoes
2 medium turnips, coarsely chopped
24 fresh cilantro sprigs
8 fresh flat-leaf parsley sprigs
2 bay leaves
1 tablespoon salt
2 teaspoons dried thyme
2 teaspoons whole black peppercorns

Preparation

  1. Step 1

    Bring water to a boil with remaining ingredients in a 10- to 12-quart pot and boil gently 1 hour, or until vegetables are completely soft.

    Step 2

    Pour stock through a colander into a large bowl. Strain stock again, through a fine sieve into another large bowl.

TagsStockCarrotRoot VegetableVegetableCeleryOnionGarlicPotatoTurnipCilantroHerbs & SpicesParsleyThymeVeganVegetarianNut FreeDairy FreeGluten FreeMake AheadEasyGourmet
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