With quart-sized boxes of vegetable stock running $4 and up, there has to be a better way. Root around in your cupboard and vegetable crisper, you might be able to avoid shopping altogether. Don’t worry about using perfect-looking vegetablesstock is a natural destination for the runts of the bunch.
Vegetable Stock
Makes about 8 cups, or a half gallon.
Ingredients
2 medium onions, sliced
2 large carrots, sliced
2 stalks celery, sliced
2 small turnips, quartered
2 leeks, white and green parts, sliced and cleaned thoroughly
1 head garlic, halved
A few stalks thyme, rosemary, marjoram or basil, or a combination, or two tablespoons dried herbs bundled in a small square of cheesecloth
10 cups cold water
Directions
In a large stock pot, cover all ingredients with cold water. Bring to a gentle simmer over low heat. Cover and cook 1 hour. Strain. Return to heat and reduce to taste. Will keep, refrigerated, about 1 week, or frozen for 3 months.
