Just a few simple ingredients, simmered on the stove, deliver a richly-flavored homemade stock with good body. “White” refers to simmering raw ingredients directly in water. For a “brown” stock the ingredients are roasted first.

Floral honey and the sharp, earthy flavor of caraway brighten, while roasting develops and deepens the often insipid sweetness of cooked carrots. Perfect for a Saint Patrick’s Day meal with the caraway echoing the flavor of both the corned beef and soda bread.