Vegetable Stock



  • Peter Berley’s Recipe for Vegetable Stock
  • Makes about 2 quarts


  • -2 large onions, chopped into ½ inch chunks
  • -4 carrots, peeled and cut into ½ inch chunks
  • -2 stalks celery, chopped into ½ in chunks (include the leaves, too)
  • -2 parsnips, peeled and chopped ½ inch chunks
  • -2 heads garlic, unpeeled and cut in half
  • -10 cups water
  • -2 bay leaves
  • -2 sprigs fresh thyme (I used parsley)


In a large pot, place the onions, celery, parsnips, carrots and garlic along with the water.

Bring to a boil. Skim the foam off the top of the pot and add the bay leaves and fresh herbs.

Lower the heat and simmer for 1 to 2 hours.

Strain out the vegetables and store liquid in an airtight container.


The stock is good for up to 4 days in the refrigerator or 4 months in the freezer.


Happy Cooking!



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