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Andy’s Vegetable Stock
Recipe Summary
Yield: Makes about 20 cups
Ingredients
Ingredient Checklist
1 tablespoon extra-virgin olive oil
2 leeks, white and light-green parts only, well-washed and chopped
4 medium onions, chopped
6 large carrots, peeled and chopped
3 celery stalks, chopped
1 small bunch parsley stems
2 teaspoons dried whole marjoram
1/2 teaspoon dried whole thyme
3 Turkish bay leaves, or 1/2 California bay leaf
1 1/2 gallons cold purified water
Gallery
Andy’s Vegetable Stock
Recipe Summary
Yield: Makes about 20 cups
Gallery
Andy’s Vegetable Stock
Andy’s Vegetable Stock
Andy’s Vegetable Stock
Recipe Summary
Yield: Makes about 20 cups
Recipe Summary
Yield: Makes about 20 cups
Yield: Makes about 20 cups
Makes about 20 cups
Ingredients
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 leeks, white and light-green parts only, well-washed and chopped
- 4 medium onions, chopped
- 6 large carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 small bunch parsley stems
- 2 teaspoons dried whole marjoram
- 1/2 teaspoon dried whole thyme
- 3 Turkish bay leaves, or 1/2 California bay leaf
- 1 1/2 gallons cold purified water
Directions
Heat olive oil over medium heat in a large pot. Add vegetables, and saute until lightly browned. Stir in parsley, marjoram, thyme, bay leaves, and cold water. Bring pot to a boil, reduce heat, cover, and simmer for 1 hour.
Strain stock through a fine sieve or a cheesecloth-lined colander. Press or squeeze vegetables to extract all liquid; discard vegetables.
Use immediately, or freeze for later use.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Andy’s Vegetable Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Andy’s Vegetable Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
