Recipe by spatchcock
Great vegetarian stock.
Top Review by GinnyP
I'm no 'stock' expert, but this was easy and tasty. I added a bouquet garni. I added kosher salt at the end, but then again, I add salt to almost everything. I tripled the recipe and now I have stock in my freezer in 1-cup portions, as well as stock cubes, for when I just want a tablespoon or so. I've heard to always cover your veggies with "cold" water and bring to boiling, for a clearer stock, so I did that also. Thanks!
- 4 medium carrots, peeled and cut into chunks
- 2 stalks celery, tough strings peeled, stalks cut into chunks
- 2 medium onions, roughly chopped
- 1 leek, halved lengthwise and washed thoroughly
- 2 fresh garlic cloves
- 2 1⁄4 quarts water