Cakebread Cellars Vegetable Stock

Name: Cakebread Cellars Vegetable Stock
Ingredients: 3 large onions, peeled and coarsely chopped; 3 carrots, peeled and coarsely chopped; 1/2 fennel bulb, coarsely chopped; 2 kohlrabies, peeled and coarsely chopped; 4 turnips, peeled and coarsely chopped; 2 large celery ribs, coarsely chopped; 1 large leek, white and green part, coarsely chopped; 4 quarts cold water; 1/2 teaspoon kosher salt; 3 tablespoons extra-virgin olive oil

10 ingredients

4 steps

Ingredients

3 large onions, peeled and coarsely chopped
3 carrots, peeled and coarsely chopped
1/2 fennel bulb, coarsely chopped
2 kohlrabies, peeled and coarsely chopped
4 turnips, peeled and coarsely chopped
2 large celery ribs, coarsely chopped
1 large leek, white and green part, coarsely chopped
4 quarts cold water
1/2 teaspoon kosher salt
3 tablespoons extra-virgin olive oil

Directions

1

Put all the ingredients in a large pot and bring to a boil over high heat.
2

Adjust the heat to maintain a gentle simmer and cook until the vegetables are soft, 30 to 40 minutes.
3

Let cool, then strain.
4

Refrigerate for up to 3 days or freeze for up to 2 months.