This all-purpose blonde vegetable stock offers a light, aromatic addition when cooking grains, legumes or making your favourite vegan soups!
blonde (white) vegetable stock
(yields about 16 cups (4 L) )
what you’ll need:
- Fine mesh strainer
- 1 leek, roughly chopped (about 1 inch)
- 3 carrots, roughly chopped (about 1 inch)
- 3 stalks celery, roughly chopped (about 1 inch)
- 1 medium white onion, roughly chopped (about 1 inch)
- 1 bulb fresh garlic, cut in half
- 3 sprigs fresh thyme
- 3 bay leaves
- 1 tsp (5 mL) whole black peppercorns
- 24 cups (6 L) cold water
instructions:
1. In a large pot, combine leeks, carrots, celery, onion, garlic, thyme, bay leaves, peppercorns and cold water.
2. Place pot over high heat and bring mixture to a boil.
3. Turn down heat and simmer until stock is aromatic and flavourful, about 1 -1:25 hrs (see tips).
4. Remove from heat and strain stock through a fine mesh strainer. Discard vegetables.
Use immediately or cool to room temperature and transfer to an air-tight container and refrigerate for up to 5 days. Alternatively, cool and freeze in ice cube trays and once frozen remove from trays and store in an air-tight container for up to 6 months
