My vegetable stock comes out differently every time. Sometimes I use the infused water from soaking dried shiitake mushrooms, sea vegetables or sun-dried tomatoes. Other times I save the water from steaming vegetables and use that. This recipe is delicious as is, or can be used as a template to make your own unique stock simply by adding your favorite vegetables. I also like to keep prepared vegetable stock in my pantry for backup and have found a number that are particularly clean – made from only dehydrated vegetables.
2 large yellow onions, peeled
3 large carrots
2 celery stalks
1 leek
6 garlic cloves, peeled
4–5 sprigs parsley
4–5 sprigs dill
1 bay leaf
6–8 black peppercorns
Pinch sea salt
Water
Coarsely chop onions, carrots, celery and leek and place in soup pot or large Dutch oven. Add garlic, parsley, dill, bay leaf, peppercorns and salt. Fill with enough water to cover vegetables. Bring to boil, reduce heat to simmer and cook covered for 1½ hours. Remove from heat and pour through fine-mesh basket into containers. Set aside to cool, then cover and refrigerate or freeze until ready to use.
TIPS: This stock can accommodate a variety of different vegetables and herbs, from mushrooms and celery root to shallots, fennel and thyme. I like to add the soaking water from reconstituting sea vegetables, sun-dried tomatoes and even dried fruits.