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Vegetable stock

  • 100 g Onions, chopped
  • 100 g Celery, chopped
  • 100 g Carrots, chopped
  • 100 g Potato skins, chopped
  • 100 g Tomatoes, chopped
  • 1 Garlic Clove, crushed
  • 10 Parsley Sprigs
  • 1/2 t Medium-Grain Salt
  • 1/2 t Black Peppercorn, ground
  • 1000 g Water
  1. Simmer stock. Add all ingredients to stockpan. Heat until starting to bubble. Cover. Simmer over low heat 30 minutes.
  2. Strain stock through fine-mesh colander into a large bowl.

  1. Child, Julia, Louisette Bertholle, and Simone Beck. Mastering the Art of French Cooking: Volume 1. New York, NY: Knopf, 2001. ↩