Vegetable Stock
8 ingredients
1 steps
Ingredients
- 3 medium yellow onions, sliced (about 22 ounces unpeeled)
- 1 yellow onion charred (see Chef's Tip, below)
- 4 carrots, peeled and sliced
- 1 fennel bulb, sliced
- 2 leeks, white and light green parts only, rinsed and sliced
- 1 small head celery root, peeled and sliced
- 1/2 bunch fresh thyme
- 4 quarts water
Directions
-
1Put all ingredients in a nonreactive stockpot. Bring to a boil and simmer slowly for 2 to 3 hours. Strain through a fine mesh sieve. The stock should taste concentrated and sweet. Cool and refrigerate.
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