Quick and Easy Vegetable Stock

  

 Ingredients

4 medium carrots, peeled and roughly diced

4 stalks celery, roughly diced

2 large onions, roughly diced

4 medium cloves garlic, smashed

Sprigs of fresh parsley, thyme, and/or a dried bay leaf

Directions

1. Fill a large pot with 4 quarts of water and add carrots, celery, onion, garlic, and herbs. Bring to a low boil over high heat, then reduce to a simmer and let cook for at least 20 minutes and up to 40 minutes. Strain and use as needed.

Notes

In this recipe, the specific vegetables used and the amounts called for don't need to be strictly followed. Carrots, onion, and garlic, at the very least, are needed. Celery is good to add, as are leeks and fennel if you have them. No need to measure the water exactly, either: Just cover the aromatic vegetables with a generous amount, and this stock will come out fine.

 

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