Vegetable Stock
(makes about 1 gallon)
3 red onions, peeled
3 carrots, peeled and ends trimmed
3 stalks celery, no leaves
3 carrots
3 tomatoes
3 cloves garlic
2 leeks, washed well, chopped
1 turnip, peeled
¾ tbsp black peppercorns
1 tsp salt
1 Bay leaf
NOTES: After cooling you can freeze up to a month. And you could even freeze it in ice cube trays for a pre-portioned stock fix! Just store in a freezer baggie after they've been frozen.
Instructions
Place all ingredients in a large stock pot, and cover with "cold" water. Bring to a boil, then lower to a simmer and skim off any impurities that have risen to the top.
Keep simmering for at least 4 hours. (if the water level becomes to low add more water)
Periodically skim off the impurities. Taste the stock. Is it vegetabley? If not, then simmer it longer!
Strain through a fine sieve (china cap), Cool the stock down gradually! This means do not put it directly into the fridge for cooling.
If possible, leave off of stove for a few hours and when you do refrigerate your stock leave a lid on top, slightly ajar. When you are ready to use your stock, skim anything that has risen to the top and discard.
