Vegetable Stock

Preparation info
  • Makes About

    3½ Cups

    • Difficulty


Appears in

By John Martin Taylor

Published 1992

  • About


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


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.