A versatile vegetable stock that works with any recipe. Makes about 10 cups of stock. Ingredients 2 large onions roughly chopped 2 celery stalks roughly chopped 2 large carrots roughly chopped And whatever other odds and ends from vegetables you have collected during the week. I add pepper ends, broccoli and cauliflower stems, mushroom stocks, tomato ends, potato peels, parsnip peels … you name it, toss it in! 2 bay leaves Fresh herbs (I love a handful of fresh parsley and a sprig of fresh thyme) Salt and pepper to taste 12 cups of pure water
Instructions
Roughly chop ingredients and throw them in a large pot. Top with water. Slowly bring to a boil.
Simmer for minimum 30 minutes. I often will leave a pot of stock to cook away for a few hours.
Cool and strain. Compost the veggie bits and either use the stock right away or freeze in portions.