Vegetable Stock

Posted on October 30th, 2013 in Recipes | No Comments

6 carrots, with tops, scrubbed, quartered
6 celery stalks, scrubbed, quartered
2 onions, quartered
1 lg. zucchini or squash, cut into large pieces
1 head garlic, cut in half horizontally
1 sprig ea. sage, thyme and oregano
2 bay leaves
1 small bu. fresh parsley
Saute’ all ingredients for 30 minutes over medium heat in olive oil; Add 12 cups of water and bring to a boil.; Allow to simmer for 1 hour. Strain vegetables and discard (compost or feed bunnies) ; Use liquid to make soup, rice etc. Keeps for one week in the fridge ; Or can be frozen.

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