Vegetable Stock

1. 1

   Place the assorted vegetables, onion, and carrot in a large stockpot. on the center of a small square of cheesecloth, place the parsley stems, thyme and bay leaf. Bring the corners together and securely tie with kitchen string to form a bundle. Add to the pot along with cold water to cover the vegetables by 3 inches.

2. 2

   Bring to a boil over high heat, then immediately reduce the heat to low and simmer gently, uncovered until the stok is aromatic and has a good flavor, 1-1 1/2 hours. Add water as needed to maintain the original level.

3. 3

   Remove from the heat and pour the stock through a fine-mesh sieve into a clean container. Use immediately or cover and refrigerate for up to 1 week or freeze for up to 2 months.

No additional tips available.