Herb Basics

A Place to Start

| November/December 2006


Thanks to an abundance of fall and winter root vegetables, this stock has a beautiful deep color and a complex flavor.

Makes 1 gallon

2 red onions, papery skin removed, coarsely chopped
1 yellow onion, papery skin removed, coarsely chopped
6 to 8 shallots, papery skin removed, coarsely chopped
1 bunch celery, washed and coarsely chopped, including base
1 head garlic, cloves separated and cut in half, including skin
4 carrots, tops discarded, scrubbed and coarsely chopped
2 parsnips, tops discarded, scrubbed and coarsely chopped
2 turnips, tops discarded, scrubbed and coarsely chopped
1 pound mushrooms, coarsely chopped
4 to 6 sun-dried tomatoes (optional)
1 bunch flat-leaf parsley, including stems
4 bay leaves
2 stems fresh thyme
2 teaspoons whole black peppercorns

Place all ingredients in a large stockpot (or two) and add enough filtered water to cover by 2 inches, leaving a few inches at the top of the pot so the stock doesn’t boil over.

Bring to a boil. Reduce the heat and simmer for at least 1 hour (the longer you simmer, the more concentrated the flavor).

Cool and strain the stock through a sieve or strainer. Press with the back of a spoon to extract as much liquid as possible.

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