Vegetable Stock

Ingredients

• •2 leeks, white and pale-green parts only, cut into 1-inch rounds, rinsed well
• •2 carrots, cut into 1-inch rounds
• •1 small onion, cut into 1-inch pieces
• •3 garlic cloves
• •8 cup water
• •5 sprig flat-leaf parsley
• •2 sprig thyme
• •1 dried bay leaf
• •2 teaspoon whole black peppercorns, crushed

Steps

1. 1Cook leeks, carrots, onion, and garlic, covered stirring occasionally in a medium saucepan over medium heat for 10 minutes.
2. 2Add water, parsley, thyme, bay leaf, and peppercorns. Raise heat to high. Bring to a boil, reduce heat. Simmer, uncovered, for 30 minutes. Pour through a cheesecloth-lined strainer; discard solids.
3. 3Storage: stock can be refrigerated for up to 2 days or frozen for up to 3 months.