Vegetable Stock

1. 1

   Put the onion, carrot, celery, parsley, bay leaf, cinnamon stick, and peppercorns in a medium saucepan, add 2 quarts cold water, and bring to a boil over high heat.

2. 2

   Reduce the heat to medium-low and simmer, skimming occasionally, for 45 minutes.

3. 3

   Strain the stock through a strainer lined with cheesecloth into a bowl, pressing on the vegetables to extract as much liquid as possible; discard the solids.

4. 4

   Season lightly with salt and pepper.

5. 5

   Let the stock come to room temperature; then cover and refrigerate for up to 2 days or freeze for up to 3 months.

No additional tips available.