Vegetable Stock

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IngredientsVegetable Stock

  • 2 tablespoons vegetable oil
  • 3 large leeks, with tops, washed and sliced (3 cups)
  • 2 large carrots, scrubbed and coarsely chopped (1 ½ cups)
  • 1 medium-sized onion, peeled and coarsely chopped (1 cup)
  • 4 cloves garlic, crushed with the flat of a knife
  • 8 ounces mushrooms, halved (3 cups)
  • 1 small celery root (5 ounces), peeled and sliced (2cups)
  • 3 stalks celery with leaves, coarsely chopped (1 ½ cups)
  • 2 medium-size parsnips, peeled and thickly sliced (1 ½ cups)
  • 10 sprigs parsley
  • 1 ½ tablespoons minced fresh ginger
  • 2 bay leaves
  • ¾ teaspoon dried marjoram
  • 14 cups water
  • 3 tablespoons tomato paste
  • ½ teaspoon salt

Directions

  1. In a 6 quart stockpot, heat the oil over moderately high heat.
  2. Add the leeks, carrots, onion, and garlic.  Cook for 10 minutes or just until the vegetables are tender, stirring occasionally.
  3. Stir in the remaining ingredients.  Raise the heat to high, and bring to a boil.  Lower the heat and simmer, uncovered, for 1 hour.
  4. Strain the stock through a large sieve into a heatproof bowl and discard the vegetables.
  5. When the stock has cooled, cover and refrigerate.

Makes 3 quarts.

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