I'm making vegetable stock from scratch for my Christmas dinner. Here's my recipe:
1 tablespoon extra virgin olive oil
2 medium onions, quartered
1 stalk celery, quartered
2 medium carrots, quartered
3 cloves garlic, coarsely chopped
3-4 sprigs parsley, coarsely chopped
8 black peppercorns
2 bay leaves
8 cups cold tap water
Heat the olive oil in a stock pot. Add the onions and saute until softened and starting to brown.
Add the celery and carrots. Continue to saute until fragrant.
Add the parsley and garlic. Saute until fragrant. Do not burn the garlic or it will turn bitter.
Add the water, peppercorns, and bay leaves. Bring to boil. Reduce heat and simmer uncovered for one hour.
Strain. It's ready to use for making gravy and my cornbread dressing.