INGREDIENTS:
6 unpeeled carrots, cut into chunks
2 unpeeled yellow onions, cut into chunks
1 whole bunch celery, cut into thirds
6 unpeeled garlic cloves, cut into halves
4 medium-size potatoes with skin (any variety), quartered
2 medium-size sweet potatoes with skin (any variety), quartered
2 unpeeled parsnips, cut into chunks
1 small bunch parsley
1 8-inch strip kombu
2 bay leaves
8 - 10 whole peppercorns
1 tablespoon sea salt
Any other vegetable scraps and herbs you have on hand - broccoli stems, vegetable peels, turnip greens, sage leaves, rosemary, thyme, etc.
DIRECTIONS:
- Wash all vegetables under running water, including the kombu. In a large stockpot (12+ quart), combine all ingredients, except salt. Fill the pot with water, up to 2 inches below rim of pot. Cover and bring to a boil.
- Remove the lid and turn the heat to low. Simmer, uncovered, for 2 - 4 hours. As water evaporates, add more water to keep vegetables covered.
- Skim the scum that forms on top.
- Add salt and stir. Simmer 10 more minutes.
- Strain the stock using a coarse-mesh strainer.
- Use immediately in a recipe or as a warming drink, or bring to room temperature before refrigerating or freezing.
Stock will keep in the refrigerator for 4 - 5 days, and in the freezer for up to 3 months.
