How to Make Vegetable Stock

A savory vegetable stock is a staple for vegetarian cooking. It doesn't get better than this. Makes 3 1/2 to 4 qts.

Things You'll Need

• 2 yellow onions
• 4 qts. water
• 1 bay leaves
• cheesecloth
• permanent markers
• 2 thyme sprigs
• 3 celery stalks
• stockpots
• 1 head garlic
• 5 carrots
• 5 peppercorns
• ladles
• plastic freezer bags
• measuring cups
• roasting pans
• wooden spoons
• 1 red onions
• 3 leeks
• plastic storage containers
• fine mesh sieve
• kitchen utility knives
• Cheesecloth
• 2 Yellow Onions
• Fine Mesh Sieve
• Kitchen Utility Knives
• Ladles
• Measuring Cups
• Plastic Freezer Bags
• Plastic Storage Containers
• Roasting Pans
• Stockpots
• Wooden Spoons
• Permanent Markers
• Permanent markers
• Measuring cups

Instructions

1. Preheat oven to 450 degrees F.

2. Roast carrots, leeks, celery, yellow and red onions, and garlic, uncovered, for 1 hour in a roasting pan.

3. Transfer the vegetables to a large stockpot.

4. Add thyme, bay leaf, peppercorns and water. Turn heat to high.

5. Bring to a boil, reduce heat and simmer, covered, for 1 hour.

6. Remove from heat. Strain through a fine-mesh sieve.

7. Use stock or transfer to one or more storage containers.

Tips & Warnings

• Cut the vegetables to fit in your roasting pan.

• If you don't have a fine-mesh sieve, use cheesecloth over a large bowl or another stockpot.

• Vegetables will be well-browned when fully roasted.

• It's helpful to label and date all stored items.

• If storing the stock, refrigerate, uncovered, until cold, then cover and store in the refrigerator (up to one week) or the freezer (up to three months).