Vege Corn Stock

6 shaved ears of corn
1 onion
1 carrot
1 celery stalk
10 cups water
4 sprigs of parsley
2 sprigs of thyme
1/2 teaspoon of whole black peppercorns

1. Break 6 shaved ears of corn in half. Cut 1 onion in wedges; chop 1 carrot and 1 stalk celery. Place vegetables in large pot; add 10 cups water, 4 sprigs parsley, 2 sprigs thyme, and 1/2 teaspoons whole black peppercorns.

2. Simmer, uncovered, 20 minutes; strain liquid; discard solids. Use immediately or freeze in airtight containers up to 3 months. Use to make soups, sauces, and risottos.