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Vegetable Stock

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Ingredients
  • 1/2 c choppen onion
  • 1/2 c diced carrots
  • 1/2 c diced turnip
  • 1/2 c diced parsnip
  • 1 c diced celery, plus some inner leaves
  • 3 sprigs parsley
  • 2 whole cloves
  • 1 bay leaf
  • 1/2 t thyme
  • pepper and cayenne to taste
  • water to cover
Instructions

Saute the onions in a bit of water for a while (original recipe said until browned, but since I didn't wait that long - will the onions brown without fat?) Add all the remaining ingredients to the pan, bring the stock to a boil, reduce the ehat, and simmer the stock, partially covering the pan, for 30 minutes to 1 1/2 hrs (the longer the better) Strain the broth through a fine sieve, pressing the solids to extract the liquids.

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