A good vegetable stock creates a depth of flavor not found when cooking with water. Feel free to add different vegetables to the stock; parsnips, lettuce cores, or zucchini can enhance the flavor. Don’t, however, include any members of the cabbage family, such as broccoli and Brussels sprouts; they will dominate the taste.
2 carrots, thinly sliced
2 celery ribs, sliced
2 leeks, white parts only, thinly sliced
1 small onion, thinly sliced
1 tablespoon whole black peppercorns
3 sprigs fresh parsley
3 sprigs fresh thyme or 1 teaspoon dried
2 garlic cloves, peeled
1 bay leaf
1. Pour 3 quarts water into a stockpot, and add carrots, celery, leeks, onion, peppercorns, parsley, thyme, garlic, and bay leaf. Bring to a boil over high heat, then reduce the heat to low and simmer stock, uncovered, for 1 hour.
2. Strain stock through a fine-meshed sieve, pushing with the back of a spoon to extract as much liquid as possible. Discard solids, divide stock among small plastic containers, and refrigerate.
Note: The stock can be refrigerated and used within 3 days, or it can be frozen up to 6 months.