The Fastest Vegetable Stock Ever
Makes: About 1 quart
Time: 40 minutes, somewhat unattended
M V
If you don’t have all the ingredients listed below, it’s fine to substitute, keeping in mind that the stock will taste like whatever vegetables you use. The longer you can simmer the stock, the more intense it will be, up to an hour or so. And if you’re planning to use this for a soup that requires 6 cups stock, double the batch and store the leftovers, or make up the difference with 2 cups water.
- 2 carrots, cut into chunks
- 1 onion, quartered (don’t bother to peel)
- 1 potato, cut into chunks
- 1 celery stalk, chopped
- 2 or 3 cloves garlic (don’t bother to peel)
- 10–20 parsley sprigs
- 2 tablespoons olive oil
- Salt and pepper
- Put everything in a saucepan or small stockpot with 6 cups water, using a pinch of salt and a bit of pepper. Bring to a boil, then adjust the heat so the mixture bubbles steadily but gently. Cook for about 30 minutes, until the vegetables are tender.
- Strain the stock through a fine-meshed strainer, then taste and adjust the seasoning before using or storing.