Basic Vegetable Stock

Ingredients

• 5 carrots, chopped
• 2 stalks celery with leaves, chopped
• 2 onions, chopped
• 1 head garlic, unpeeled and cut in half

potato peelings (wash before peeling)

• 1 turnip, sliced
• Any wilted veggies in the fridge that aren’t too strong, chopped
• 1 bay leaf
• 1 handful parsley
• 1 teaspoon salt and peppercorns
• 12 cups water

Directions

1. Bring all ingredients to a boil, lower heat, and boil gently for 45 minutes to one hour, til all the goodness is sucked out of the vegetables. Strain. Adjust seasoning.

Notes

If you want darker broth, brown the vegetables in olive oil for 10-15 minutes over medium heat, then add water and herbs and bring to a boil, scraping up any dark bits from the bottom of the pan. Boil gently for 45 minutes and strain.

If you want fragrance and complexity, add any combination of tomatoes, fennel, mushrooms, or other aromatic vegetable to the browning process, then boil and strain as above.