Vegetable Stock – Cooking School Recipe

Vegetable Stock – Cooking School Recipe

  • 1 tablespoon olive oil
  • 2 large carrots, peeled and cut into large chunks
  • 2 stalks celery, cut into large chunks
  • 1 large onion, cut into large chunks
  • 1 bunch green onions, cut into 1-inch pieces
  • 8 cloves garlic, minced
  • 2 quarts cold water
  • 8 sprigs fresh parsley
  • 6 sprigs fresh thyme
  • 2 bay leaves
  1. Heat oil in large stockpot over medium-high heat. Cook and stir carrots, celery, onion, green onion, and garlic in the hot oil until browned, cooking in batches if necessary, 5 to 10 minutes. Pour water over onion mixture and stir in parsley, thyme, and bay leaves.
  2. Bring mixture to a boil, reduce heat to medium-low, and simmer until the stock is flavorful, about 40 minutes.
  3. Remove stock from heat and strain through a fine-mesh sieve into a clean container. Allow to cool to room temperature before refrigerating or freezing.
Recipe of the Day|