🍲 Jean Pierre's Vegetable Stock

:fork_and_knife_with_plate: Serves	⏲️ Total Time
4 to 6 quarts	2.00 hours

🧂 Ingredients

🥕 2 lbs carrots
🧅 2 lbs onion
🥬 1 stock celery
🥬 2 leeks
🍅 1 28-oz can tomatoes
🌿 10 sprigs parsley
🍂 3 bay leaves
🧂 14 whole peppercorns
🌿 3 sprigs thyme
🧄 12 cloves garlic

:cooking: Cookware

1 strainer
1 fine sieve

📝 Instructions

Step 1

Make sure all the vegetables are VERY clean. Place carrots, onion, celery, white and light green parts of leeks, tomatoes, parsley, bay leaves, whole peppercorns, thyme, and garlic in non-reacting (NO ALUMINUM) stock pot. Cover the vegetables with cold water only cover them.

Step 2

Bring to boil, and IMMEDIATELY reduce to heat to a slow simmer. Cover and cook for about 90 minutes. Turn of the heat and let infuse for 30 minutes.

Step 3

Strain the vegetables in a strainer and re-add the strained liquid to the pot.

Step 4

Simmer the broth until it is reduced by 1/3.

Step 5

Strain very carefully through a fine sieve, discarding all the solids.

🔗 Source

https://chefjeanpierre.com/recipes/how-to-make-vegetable-stock/

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