Joanna's Super Rich Vegetable Stock

You can use all or any of these vegetables. Clean out you refrigerator. Of course the best stock would include fresh vegetables and the best vitamins would be found in the fresher ones, too. Vegetables loose there vitamins as they get older sitting in the refrigerator or in the pantry. Certain things like potatoes and onions store well in a pantry and you can always have these on hand so buy them and keep them handy for availability.

Keep you vegetable scraps from cooking. Potato peels, asparagus stems, Onion skins and cut off ends.

  • celery
  • carrots
  • turnips
  • parsnips
  • rutabaga
  • brussell sprouts or cabbage
  • beets
  • potatoes
  • chard or kale or other leafy greens... even lettuce and spinach
  • parsley
  • bell pepper
  • onion
  • garlic
  • leeks
  • mushrooms

Wash and rinse the vegetables and set them into the roasting pan. Roast for an hour at 375 to 400 degrees and then take them out and set them into a large stock pot. Fill with water, covering the vegetables, add bay leaf, maybe even a couple to 4 cloves .

Put on burner and set it to high or medium high  After a half hour or so turn it down and leave it on medium to low if you want to spend sometime working outdoors today.  Leave it on the stove for hours adding water and cooking it down.

When you have cooked it down a few times and most of the flavor is cooked out of the vegetable medley you can pour it through a colander into another smaller pot or large bowl.

Use right away or freeze to use in soups, risottos and stews later as needed.

Total Time:
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