Name: Vegetable Stock
Yield: Makes About 3½ Cups
Cuisine: United States
Ingredients: 1 garlic clove; a handful of fresh herbs, 1 teaspoon of Herbal Mix, or 3 or 4 sprigs of fresh thyme and parsley, and 1 bay leaf; 6 cups water; 3 or 4 black peppercorns; 1 fennel rib, with feathery leaves attached, if available; 1 medium onion, peeled and chopped; 2 celery ribs, cut up; 2 carrots, cut up; 1 large leek, well rinsed and chopped

Preparation info

Makes About
3½ Cups

Difficulty
Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

Ingredients

1 large leek, well rinsed and chopped
2 carrots, cut up
2 celery ribs, cut up

Method

Bring all of the ingredients to a boil in a heavy saucepan, reduce the heat, and cook, uncovered, at a low boil for 1 hour. Strain the stock well, pressing as much flavor out of the vegetables as possible. Use immediately or freeze for later use.

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Vegetable Stock

Ingredients

Method

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