If you like the idea of making homemade vegetable stock, we say, go for it! It's not that difficult, and it adds freshness and flavor to your recipes that you can't get from a can or a box.
1 tablespoon extra virgin olive oil
1 large onion, peeled and roughly chopped
3 large carrots, peeled and roughly chopped
1 stalk celery, roughly chopped
1 leek, washed thoroughly, and roughly chopped
6 garlic cloves, peeled and halved
5 sprigs of Italian parsley
5 sprigs of fresh thyme
3 sprigs of fresh tarragon
1 large bay leaf
3 quarts cold water
1 teaspoon kosher salt
1 teaspoon peppercorns
HINT: (Save all of your peelings, ends, roots, and tops from your trimmed-up veggies and use them in place of some or all of the veggies listed above)
Heat the oil in a large pot over medium heat.
Add the onion, carrots, celery, leek, garlic, parsley, thyme, tarragon, and bay leaf. Cook for 5 to 10 minutes, stirring frequently.
Add the water, salt, and peppercorns.
Increase the heat to medium-high and bring to a boil, then lower the heat and simmer, uncovered, for 45 minutes.
Allow the stock to cool completely, then strain into a clean container. Discard the solids.
Use your stock right away, refrigerate it in an airtight container for up to a week, or freeze it and enjoy it within six months.
