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Vegetable Stock

Tastes better than it looks.

I realize that this is the kind of thing I should probably be able to do without a recipe, but the seasoning was so good this time that I'm going to write it out as a guide, to be modified by what vegetables I have on hand.


The Recipe:
2 tb olive oil
2 onions, quartered
3 stalks celery, including leaves, cut into chunks
3 carrots, cut into chunks
8 cloves garlic, smashed
parsley or carrot tops
4 sprigs thyme
3 bay leaves
2 sprigs rosemary
6 quarts water
3 tsp salt
  • Put everything in dutch oven. Bring to a boil, then simmer on low for 2-3 hours. Cool, and drain out the solids.




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