Vegetable Stock

Sure, you can buy it at the store, but do you really know what's in it? Besides, those of us in apartments who can't compost need something to do with our vegetable parings. This vegetable stock is easy, although it does take some prep and time to cook.

Vegetable Stock

Preparation:
Save your vegetable parings! Ends of onions, ends of celery stalks (or those little ones in the middle that you can't figure out what to do with), carrot ends and peelings, parsley and cilantro that is a bit past its prime, bell pepper tops, etc. Keep this in a container in the freezer and keep adding to it. I use a large plastic freezer bag, and make stock when it is 1/2 - 3/4 full.

Equipment:

• 2 stock pots (6 qt. or larger), or a stock pot and something that will hold the liquid from the stock pot
• A colander
• A fine-mesh sieve
• Something with which to stir
• Paper towels or a coffee filter (optional)
• Cheese cloth or a spice bag (optional)

Ingredients:

• Saved vegetable parings
• 2 carrots, cut into thirds (no need to peel)
• 2 stalks of celery, cut in half (no need to cut off the ends)
• 1 yellow onion, quartered (just remove the loose skin)
• 2 sprigs fresh or 1 tsp. dried parsley (unless you already have a bunch in your parings)
• 1 tsp. thyme
• 2 bay leaves
• Salt to taste
• 1 tsp. black pepper (fine grind, like you would put on the table at dinner)

Instructions:

• Put the frozen vegetable parings in a stock pot. Add carrots, celery, and yellow onion.
• Fill the pot with cold water, leaving enough room for boiling and stirring. I fill my 6-qt. stock pot to the 5 qt. line.
• Add parsley, thyme, and bay leaves. You may add these directly to the pot, or tie them up in cheese cloth or place in a spice bag (I get mine at Bed Bath & Beyond). Add black pepper. If you are using stainless steel cookware, such as AllClad, do not add the salt until the liquid comes up to the boil.

• Cover the pot (not necessary, but it reduces the time it takes for the liquid to come up to the boil). Place over high heat until the liquid just comes to the boil. Add salt if you haven't already, and give the pot a stir to combine everything.
• Reduce heat to low, and simmer for 3 hours (covered if you like).
• Remove from heat, uncover and let cool a bit.
• Place a colander on the second stock pot or container, and strain the contents of the cooking pot into it. The vegetables may be discarded at this point.
• Rinse out the original pot, and pour the liquid from the second pot through a fine-mesh sieve into the original pot. You may also use a paper towel, coffee filter, or cheese cloth, especially if you didn't use cheese cloth or a spice bag for the seasonings.
• Taste the stock and adjust the seasoning to your liking. If you think it is too weak, boil it down rapidly to concentrate it. Keep tasting it as it will concentrate quickly.
• Let the liquid cool completely.
• To store, separate into containers (I use the 3-cup Ziploc plastic containers, but you may use anything that can go in the freezer), seal, and place in the freezer. I'm not sure how long it will last, but I've had some in the freezer for months and it has been fine.

Notes:

• Vegetables: There are some veggies you may want to avoid putting in your stock: seeds from hot peppers, beets (they will turn the stock red and maintain a strong beet flavor), too many radishes.
• Seasonings: You may use anything you like, not just the ones listed above. I sometimes put a little ginger root in just to give the stock a bit of a kick.

Your stock is now ready to use in your favorite recipes. I will often use the stock combined with water if the recipe calls for more than three cups. Next time: Chicken stock!