Vegetable
Stock
2 leeks, cleaned and chopped
4 Spanish onions, peeled and chopped
6 celery ribs, chopped
1 celery root
2 carrots, peeled and chopped
2 red bell peppers, seeded and chopped
1 rutabaga, peeled and cut up
1 fennel bulb, peeled and cut up
6 tomatoes, chopped
1 pound button mushrooms
2 garlic heads, cut in half
2 parsnips, peeled and cut up
- Place the vegetables in a large pot. Cover
with cold water and bring to a boil. Simmer for 1 hour, skimming
away any impurities that rise to the top. Strain and reduce to
about 1 1/2 quarts.
Makes 10 servings.
Note: Vegetables may be omitted or substituted,
depending on the flavor desired.
Variation: "Blond Vegetable Stock"-
Use 6 leeks, 4 Spanish onions, 8 stalks of celery, and 2 celery
roots and follow the method above.
