Basic Vegetable Stock
9 ingredients
1 steps
Ingredients
- 14 cups water
- 1 cup coarsely chopped celery leaves
- 1/2 cup coarsely chopped fresh parsley
- 1/4 teaspoon black peppercorns
- 3 large carrots, quartered
- 3 large stalks celery, quartered
- 1 large parsnip, quartered
- 1 large onion, quartered
- 1 bay leaf
Directions
-
1Combine all the ingredients in an 8-quart Dutch oven or stockpot; bring to a boil. Partially cover, reduce heat, and simmer 2 hours. Strain into a large bowl; discard solids. Cover and chill.
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