Easy Homemade Vegetable Stock

Aspiring baker and cook from California.

Use the recipe as a guide — if you don’t have leeks, onions are fine, though I don’t think leeks lend a special flavor to all stocks, so they are worth buying if you are headed to the store; if you don’t have thyme or tarragon, omit them; etc.

1 large yellow onion, quartered through the root

2 large carrots, roughly chopped

1 stalk celery, roughly chopped

1 large leek, washed and roughly chopped, optional

3 cloves garlic, peeled and crushed with the back of your knife

4 sprigs fresh parsley

4 sprigs fresh thyme

1 bay leaf

1 teaspoon coarse salt

1 teaspoon black peppercorns

3 quarts cold water

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Directions at alexandracooks.com

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