Rosemary Vegetable Stock

Adapted from Cuisine at Home, October 2009
Makes about 12 cups

Put everything into a stockpot (at least 6 qt) and add water to cover veggies by 1 inch. Bring to a simmer and cook for 45 minutes to an hour. Skim off any impurities.

Strain stock through a large, fine-mesh sieve into a large container and discard vegetables. Cool and refrigerate or freeze.


  1. I recommend not salting the stock since it can throw off the balance of the meal you use it in. For instance, you might want to reduce a cup for a sauce which would result in an over-salted sauce.

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