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- Wash, trim and peel the vegetables. Chop them into equal sized pieces.
- Place all ingredients into a big stockpot, add cold water to cover. Use enough water so they vegetables easily float, as the stock cooks some of the water will evaporate. Using more water will make a lighter bodied stock, less water will make a more flavorful full bodied stock.
- Bring the stock to simmer, cook for 45-60 minutes, until the vegetables are soft. Drain & discard the vegetables. You can keep the stock in the refrigerator for up to 1 week or freeze for up to 2 months.
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