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Categories:Viewed: 11 - Published at: 6 years ago
Ingredients
- 2 large potatoes, thickly sliced
- 2 to 3 medium onions, quartered
- 3 to 4 medium carrots, thickly sliced
- 1 celery stalk, chopped
- 1 apple or pear, quartered
- 1 to 2 bay leaves
- 6 peppercorns
- 2 1/2 qt. water
Method
- Scrub and cut vegetables and apple or pear.
- Place in a stockpot with the bay leaves, peppercorns and water.
- Cover; bring to a boil and simmer for 1 hour or more.
- Strain the stock through a colander, pressing out the liquid from vegetables.
- Vegetable stock will keep in refrigerator for 3 to 4 days.
