Basic Vegetable Stock

Directions

1. 1
   Scrub carrots, potato and turnip well.
2. 2
   Peel potato and turnip, if desired.
3. 3
   Chop vegetables coarsely, peel tomato if using, and place all vegetables in stockpot.
4. 4
   Add water and salt to taste.
5. 5
   To make bouquet garni, combine bay leaf, thyme, parsley, garlic and peppercorns in cheesecloth, and tie with string.
6. 6
   Add to stockpot.
7. 7
   Bring stock to a boil over high heat, then reduce heat to low.
8. 8
   Cook for 30 minutes, skimming stock occasionally.
9. 9
   When done, remove bouquet garni and discard.
10. 10
    Cool stock for 1 hour in pot, and strain.
11. 11
    Use immediately or store in tightly sealed container in refrigerator.