|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.