Servings and Ingredients
|5||unpeeled cloves garlic|
|3 stalk(s)||celery with leaves, cut up|
|2||large unpeeled onions, cut into wedges|
|2 to 3 cups fresh or frozen vegetable scraps (potato peels, carrot peels and tops, woody asparagus ends, corn cobs, leek or green onion tops)|
|Few sprigs thyme and/or parsley|
|1 tsp.||whole black peppercorns|
Things To Grab
- Place garlic, carrots, celery and onions in a large pot. Add water, vegetable scraps, herb sprigs and peppercorns. Bring mixture to boiling; reduce heat. Simmer, covered, for 2 hours.
- Strain stock into a large bowl through a colander lined with two layers of 100% cotton cheesecloth. Discard vegetables, scraps and seasonings. Place broth in a container. Cover and chill for up to 3 days or freeze for up to 6 months.
Asian Stock: Prepare stock as directed, except add 1 large red bell pepper plus trimmings and 3 slices fresh ginger to the pot after 1 hour of cooking.
Caramelized Onion Stock: Prepare stock as directed, adding caramelized onions to the pot. To caramelize onions, melt 3 tbsp Hy-Vee butter in a large skillet over medium-low heat. Add 3 large sweet onions, halved lengthwise and thinly sliced. Cook, covered, for 15 to 20 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 10 to 15 minutes or until golden.
- Mushroom Stock: Add 1 cup cut-up portobello mushrooms to the pot after 1 hour of cooking.