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Vegetable stock

Time 1 hour
Yields Makes a scant 2 quarts stock
Vegetable stock
(Ricardo DeAratanha / Los Angeles Times)
1

In a heavy stock pot, combine the water, onions, carrots, celery, leek, parsley, thyme, bay leaf and peppercorns. Bring to a boil over high heat, then reduce the heat to a very gentle simmer. Gently simmer the stock for 30 to 45 minutes.

2

Strain the stock through a fine sieve lined with cheesecloth, discarding the solids or saving for another use. Cool the stock, then refrigerate until needed.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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