veggie stock

Prep time: 60 minutes
Servings: 10

Ingredients:
4 qts. water
3 unpeeled potatoes diced
5 celery stalks sliced
2 large onions chopped or diced
6 unpeeled carrots sliced

Boil water in a stockpot. Add potatoes, celery, onions, and carrots. Cover and simmer for 40 minutes.

For vegetable stock, strain the vegetables out. If you choose to enjoy vegetable soup, leave the vegetables in and add cooked rice or pasta, and salt and pepper to taste.

If you’ve strained the vegetables out, you can use them for vegetable fritters. This should yield a dozen, depending on their size: Mash the cooked vegetables in a large bowl. Add 1 cup Italian breadcrumbs, mix, and shape into small patties. Fry in a skillet with a little bit of oil until brown on each side.

The vegetable stock can be covered and stored in the refrigerator for up to 3 days. You can also freeze it.

Stay tuned for recipes where we'll use the stock.