Homemade Vegetable Stock

Makes about 2 quarts

You don’t have to be vegetarian to appreciate a good vegetable stock.  It is another ingredient that is hard to find in an acceptable commercial version, as some of them are too heavy on cabbage and beets.  You’ll use this stock in vegetarian dishes, of course, but try it as a substitute for other stocks. meat or poultry soups, or stews.  It’s delicious on its own as a soup, perhaps with some pasta, rice, or beans stirred in.  A good homemade vegetable stock relies on potatoes for body and lots of garlic for flavor, and not on tired specimens from the vegetable cooler.  Use fresh, flavorful ingredients, and don’t alter the recipe, or you'll get different results all the time.

• 2 tablespoons oil
• 2 medium onions, unpeeled, cut crosswise in half
• 3 medium carrots, chopped
• 3 medium celery ribs with leaves, chopped
• 1 large (about 13 ounces) russet or Burbank potato, scrubbed, unpeeled, and cut into  2-inch chunks
• 1 head garlic, cloves crushed under a heavy knife, and peeled
• 6 parsley sprigs
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon whole black peppercorns
• 2 quarts water, as needed
   

1.  Heat the oil in a large pot over medium-high heat.  Add the onions, carrots, celery, potato, and garlic.  Cook, stirring occasionally, until the onions are golden and a light brown film forms on the bottom of the pot, about 6 minutes. 

2.  Add enough water to come halfway up the sides of the cooker, about 2 1/2 quarts.  Stir in the parsley, thyme, bay leaf, salt, and peppercorns. 

3.  Bring to a boil.  Reduce the heat to low and simmer for about 2 hours.  Strain the stock through a colander into a medium bowl.  Cool completely.  (The stock can be prepared up to 3 days ahead, stored in an airtight container and refrigerated, or frozen for up to 6 months.)