Vegetable Stock
Ingredients
| 2 sprigs of fresh thyme and 2 sprigs of fresh rosemary (tied together with butchers twine) | ||
| 3 onions quartered, peel and all | ||
| 3 carrots cut into 3 inch pieces | ||
| l large turnip, quartered | ||
| 5 stalks of celery, leaves and all | ||
| Misc. vegetable peelings (cabbage leaves, tomato skins etc) | ||
| 8 whole peppercorns | ||
| 8 cups of water |
This vegetable stock takes about an hour and a half to prepare and can be used in any dish that you wish to add deep vegetable flavor or to keep vegetarian.
- Add all ingredients to a large stock pot add water and bring almost to a boil.
- Reduce heat and simmer.
- Simmer for 1 and 1/2 hours, skimming occasionally.
- Strain stock and bring to room temperature.
- Stock may be frozen for later use.
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