Total Time: 1 hour
Servings: 5 (1 cup servings)
Having some homemade veggie stock on hand for use in soups, sauces and cooked grains can save you both time and money. Celery and carrot leaves and trimmings can be used in place of the vegetables here—so if you find yourself prepping carrots and celery for other recipes, save the leaves and trimmings use later. Freeze stock in one-cup portions and you’ll have a ready supply of homemade goodness on hand.
- 1 teaspoon canola oil
- 2 medium yellow onions, unpeeled, sliced
- 2 large celery ribs, coarsely chopped
- 2 large carrots, coarsely chopped
- 3 cloves garlic, halved
- 1 bunch parsley stems (save the leaves for other dishes)
- 1 large bay leaf
- 1 teaspoon black peppercorns
- 8 cups water
- A few drops of rice vinegar
- Salt to taste
- In a large pot, heat the oil and add the onion, celery, carrot and garlic cloves. Over medium heat, sauté the vegetables until the onions are starting to become limp and golden, about 10 minutes. Add the parsley stems, bay leaf, peppercorn, water, and white wine. Increase the heat and bring to a boil, then reduce to a very gentle simmer (stock bubbles should form gently around the edges). Cook the stock at a gentle simmer (avoid cooking at a boil) for 45 minutes.
- Using a sieve or strainer, strain the stock into a large bowl or pot, letting the vegetables drain for several minutes; don’t press on the vegetables as that will extract bitter flavors into your stock. Taste and season with salt, if desired. If you plan on the using stock for Asian dishes, substitute soy sauce for salt for a subtle flavor difference.
Calories: 58, Fat: 1 g, Cholesterol: 0 mg, Sodium: 64 mg, Carbohydrate: 11 g, Dietary Fiber: 3 g, Protein: 2 g