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Vegetable Stock

Serves: Makes 1 quart

Ingredients:

  • 3 tablespoons olive oil
  • 3 large carrots, peeled, sliced
  • 2 medium onions, sliced
  • 1 medium fresh fennel bulb, sliced
  • 1 medium celery root (celeriac), peeled, sliced
  • ½ head of garlic, crushed (with peel)
  • 6 large fresh Italian parsley sprigs
  • 3 bay leaves
  • 1 large fresh rosemary sprig
  • 2 sprigs fresh thyme
  • 16 cups water
  • ½ teaspoon black peppercorns


Procedures:

    Heat oil in very large pot over medium-high heat. Add carrots and next 8 ingredients. Sauté until vegetables are golden and begin to soften, about 15 minutes. Add 16 cups water and bring to a boil. Add peppercorns; reduce heat; cover and simmer 2 hours.

    Strain vegetable mixture, pressing on solids to extract as much liquid as possible. Discard solids in strainer. The broth can be made up to 5 days ahead of when needed. Cool slightly; cover and refrigerate.


Tested and perfected in the Sur La Table kitchen

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