No matter how much I fix for Thanksgiving, when all is said and done there's going to be a hodgepodge of vegetables left behind. Instead of throwing them out, I make vegetable stock. It can be used anywhere chicken stock is - from soup to main courses.
This recipe makes about six cups. If you prefer to cook in larger batches, simply double or triple the recipe and allow longer for the stock to simmer.
ONE-HOUR VEGETABLE STOCK
1 garlic bulb, peeled
2 carrots, unpeeled, cut into chunks
2 stalks celery, trimmed and chopped
2 potatoes, scrubbed clean, quartered
Sprig of thyme
Sprigs of parsley
2 bay leaves
Pinch of salt and pepper
Prepare all of the ingredients and put into the bottom of a small stockpot. Add water to cover, until the ingredients start to float. Bring to a boil, and then reduce the heat to simmer gently. Cook about 20 minutes, or until vegetables are tender, then strain. Taste, and adjust seasoning, as desired. Use or freeze in suitable portions.