HOMEMADE VEGETABLE STOCK
As a chef, I always consider flavorful stocks will make great base for soups and sauces.
Homemade stocks are convenient, easy to make, flavorful, and contain no chemicals or preservatives.
INGREDIENTS:
2 gallons cold water
2 medium white onions peeled and cut in quarters
4 large celery stalks washed, trimmed and cut into chunks
3 large carrots peeled, washed, trimmed and cut into chunks
2 bay leaves
3 sprigs thyme
1-teaspoon coriander seeds
1 teaspoon whole black peppercorn seeds
1 teaspoon mustard seeds
2 cloves
4 sprigs parsley
STEPS:
Place all the ingredients in large stockpot and cover with water, over high heat bring to a boil uncovered, then reduce the heat to low and let simmer gently for 45 minutes to 1 hour.
Strain the stock through a sieve then cool to room temperature. Cover and refrigerate for 4 to 5 days or freeze in containers for later use.