There are many vegetable stock recipes and this one hits the root vegetables hard. Made mostly with root veggies it’s perfect for someone with a little garden surplus or for those who have carrots, parsnips or potatoes about to go bad in their kitchen.
- 4 Onions
- 4 Carrots
- 3 Potatoes
- 2 Parsnips, Turnips or Rutabagas
- 1 Head of Cabbage
- 1 Tablespoon Olive Oil
- 8 Cups Water
- 1 Salt
- 1/2 Teaspoon Dill
- 1/2 Teaspoon Basil
- 1/2 Teaspoon Rosemary
- 1/2 Teaspoon Black Pepper
- Scrub all the vegetables and cut off the ends and tops. Roughly chop the carrots, onions, potatoes, parsnips and cabbage.
- Heat a large Dutch oven over medium heat, add the oil and the veggies and cook for 10 minutes; stir frequently. Add the water, salt, herbs and pepper.
- Bring the mixture to a boil then reduce to a simmer and simmer for 2 hours, covered.
- Line a colander with two layers of cheesecloth and set it over a large bowl. Slowly pour the broth into the colander; discard the solids.
- Ladle into jars or plastic storage containers and freeze for up to 6 months.