Rosemary Vegetable Stock

Adapted from Cuisine at Home, October 2009
Makes about 12 cups

• 1 large white onion, coarsely chopped
• 1 large leek, white and green parts both, washed well and coarsely chopped
• 1 small turnip, peeled and coarsely chopped
• 2 - 3 medium carrots, peeled and coarsely chopped
• 2 stalks of celery, with or without leaves, coarsely chopped
• 5 cloves garlic, peeled and cut into halves
• 1/2 bunch fresh parsley
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 tbsp whole peppercorns
• cold water

Put everything into a stockpot (at least 6 qt) and add water to cover veggies by 1 inch. Bring to a simmer and cook for 45 minutes to an hour. Skim off any impurities.

Strain stock through a large, fine-mesh sieve into a large container and discard vegetables. Cool and refrigerate or freeze.

Notes:

1. I recommend not salting the stock since it can throw off the balance of the meal you use it in. For instance, you might want to reduce a cup for a sauce which would result in an over-salted sauce.