||[Jul. 11th, 2006|12:24 am]
Basic Vegetable Stock (8 cups)
5 carrots, chopped
2 stalks celery with leaves, chopped
2 onions, chopped 1 head garlic, unpeeled & 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
(you could probably use some radishes to make up for the lack of onion & garlic)
Bring all ingredients to a boil, lower heat, & boil gently for 45 minutes to one hour, til all the goodness is sucked out of the vegetables. Strain. Adjust seasoning.
NOTE: If you want darker broth, brown the vegetables in 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.
NOTE: 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.