Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 5 unpeeled cloves garlic | ||
| 3 medium carrots | ||
| 3 stalk(s) celery with leaves, cut up | ||
| 2 large unpeeled onions, cut into wedges | ||
| 8 c. water | ||
| 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
Directions
- 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.