| Vegetable Stock 6
3 medium onions, unpeeled
3 medium carrots, peeled
2 leeks, white part only
4 to 5 stalks celery
1 small turnip, peeled
1 tablespoon of butter or oil
2 to 3 quarts of water
6 peppercorns
1 bay leaf
4 to 6 sprigs parsley |
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Cut up the vegetables and brown until golden in a little butter or oil. Add water, herbs and seasoning. Bring to a boil and simmer for 1 1/2 to 2 hours, by which time the stock should be well flavored. Strain and cool. Use for soups or sauces calling for vegetable stock. |
