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Prep Time: 30 Minutes Cook Time: 105 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Ingredients:
7 qt water |
10 large carrots, sliced |
4 large celery ribs, sliced |
4 large onions, coarsely chopped |
2 unpeeled heads of garlic, halved horizontally |
peels of 2 large potatoes |
2 medium turnips, coarsely chopped |
24 fresh cilantro sprigs |
8 fresh flat-leaf parsley sprigs |
2 bay leaves |
1 tablespoon salt |
2 teaspoons dried thyme |
2 teaspoons whole black peppercorns |
Directions:
1. Bring water to a boil with remaining ingredients in a 10- to 12-quart pot and boil gently 1 hour, or until vegetables are completely soft.
2. Pour stock through a colander into a large bowl. Strain stock again, through a fine sieve into another large bowl.
3. Cooks' note: Stock may be made 4 days ahead, cooled, uncovered, and chilled, covered. It keeps frozen 1 month.
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