Vegetable Broth

Posted by Michael Vyskocil Dec 13, 2008

For those readers who've requested the Vegetable Broth recipe, here it is. This will make 8 cups of stock.

Vegetable Broth

6 large carrots, washed and cut into large pieces

1 head of garlic, unpeeled

3 medium onions, peeled and quartered

4 turnips, washed and cut into large pieces

4 leeks, washed and cut into large pieces

1 bunch fresh thyme leaves

1 bunch fresh flat-leaf parsley

1/2 bunch fresh oregano

1 bay leaf

2 Granny Smith apples, peeled, cored and quartered

4 celery stalks, cut into large pieces

5 quarts water

In a large, heavy stockpot, add the carrots, garlic, onions, turnips, leeks, thyme, parsley, oregano, bay leaf, apples and celery. Pour the water over the vegetables and bring the mixture to a boil over medium heat. Reduce the heat and simmer for about 2 1/4 hours.

Strain and discard the cooked vegetables. Continue cooking over medium heat until the mixture is reduced to 2 quarts, which will take about 1 more hour.