Vegetable Stock Makes about 11/2 quarts
	Ingredients: 1 tablespoon olive oil 5 cloves garlic, coarsely chopped 1 cup each diced carrots, celery (including leaves), and onion 2 sprigs fresh thyme or 1/2 teaspoon dried thyme 1/2 cup chopped fresh parsley stems 10 whole black peppercorns 4 cups of any other coarsely chopped vegetable or vegetable scraps such as mushroom stems, potato peelings, trimmings from greens, etc. 2 bay leaves
	Instructions: 1. Put oil in a 5-quart pot over low heat. Add carrot, celery, and onion, cover and cook gently 5 to 10 minutes or until soft but not brown. 2. Add remaining ingredients along with 3 quarts of water and bring to a boil. Reduce heat to a simmer and cook 2 hours, stirring occasionally. 3. Line a colander or large sieve with a double thickness of cheesecloth. Strain stock through cheesecloth, pressing out as much juice as possible, from solids with the back of a ladle or spoon.

Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony