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Homemade Vegetable Stock Recipe

Diana Johnson
  • 50 minutes
  • Serves 8

INGREDIENTS

2

carrots (washed)

1

onion (peeled)

2

potatoes (washed)

Greens from 2 leeks (can be frozen)

2 cups

various vegetable scraps (can be frozen)

1 tbsp

olive oil

8 cloves

garlic (smashed)

4

sprigs of thyme

4

sprigs of parsley

2

leaves bay

1 tsp

kosher salt

1 tsp

whole peppercorns (I used combination of white and black)

10 cups

water