HOMEMADE VEGETABLE STOCK

[charisstoma]

HOMEMADE VEGETABLE STOCK
http://alexandracooks.com/2017/11/03/homemade-vegetable-stock/

yield 2 quarts

Use the recipe as a guide — if you don't have leeks, onions are fine; if you don't have thyme or tarragon, omit them; etc.

I love using this stock in so many recipes, this one in particular, which is a little fussy, but so good: Farro Risotto with Butternut Squash and Kale

Ingredients

1 large yellow onion, peeled and roughly chopped
2 large carrots, roughly chopped
1 stalk celery, roughly chopped
1 large leek, washed and roughly chopped
3 cloves garlic, peeled and crushed with the back of your knife
4 sprigs fresh parsley
4 sprigs fresh thyme
2 sprigs fresh tarragon
1 bay leaf
1 teaspoon coarse salt
1 teaspoon black peppercorns
3 quarts cold water
Instructions


Combine everything in a pot. Bring to a boil, lower the heat, and simmer for 45 minutes.
Let stock cool and strain into clean containers.
Store stock in the refrigerator for 1-2 weeks or in in the freezer for up to 6 months.