VEGETABLE STOCK
Ingredients
4 ltr water
3 med. onions, diced
5 stalks celery, diced
1 lb. carrots, scraped & diced
1 sm. bunch parsley
1 med. turnip, diced
3 cloves garlic, quartered
3 bay leaves
1 tsp. dried whole thyme
Method
Combine all ingredients in a stock pot.
Bring to a boil; cover, reduce heat and simmer 1 1/2 hours. Uncover and continue cooking 2 hours.
Strain stock through a cheesecloth or paper towel-lined sieve into a large bowl; discard vegetables.
Cover and chill. Yield 4 cups.
4 ltr water
3 med. onions, diced
5 stalks celery, diced
1 lb. carrots, scraped & diced
1 sm. bunch parsley
1 med. turnip, diced
3 cloves garlic, quartered
3 bay leaves
1 tsp. dried whole thyme
Method
Combine all ingredients in a stock pot.
Bring to a boil; cover, reduce heat and simmer 1 1/2 hours. Uncover and continue cooking 2 hours.
Strain stock through a cheesecloth or paper towel-lined sieve into a large bowl; discard vegetables.
Cover and chill. Yield 4 cups.
