Vegetable Stock
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 1/2 quarts water
1 teaspoon dried whole thyme
3 medium onions, diced
5 stalks celery, diced
1 pound carrots, scraped and diced
1 small bunch parsley
1 medium turnip, diced
3 cloves garlic, quartered
3 bay leaves
2 Tbs Olive Oil

Preparation

1 Spread all vegetables on a cookie sheet and drizzle with olive oil. Roast in a 300 degree oven for 30-40 minutes until the vegetables are lightly browned. 2 Combine all vegetables with herbs in a stock pot and add water. Bring to a boil; cover, reduce heat and simmer for 1 1/2 hours. Uncover and continue cooking 2 hours on low heat with just a little bit of bubbling. 3 Strain stock through a cheesecloth or paper towel-lined sieve into a large bowl; discard vegetables. Cover and chill.

About


Use as a base for soups or in recipes that call for stock.