How to Make Stock
Ingredients
8 cups
Mixed vegetables
(onions, carrots, celery, cabbage, cauliflower, fennel)
1 tsp
Salt
½ cup
Chopped parsley
½ cup
Thyme
2
Bay leaves
1 tsp
Black peppercorns
4 cloves
Garlic
(chopped)
1 Tbsp
Oil
10 cups
Water
Instructions
1
Gather, wash and coarsely chop all of the vegetables, including tops and peels.
2
In a stock pot, heat oil on medium heat.
3
Add vegetables and stir for 5 minutes.
4
Add water and the remaining ingredients.
5
Bring to a boil then reduce heat to low.
6
Simmer for at least 45 minutes.
7
Strain and discard the vegetables.
8
Makes 8 cups.
9
Note: Avoid starchy vegetables as they will make the stock cloudy. Also avoid zucchini and green beans as they become bitter when simmered for too long.