 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
|
This is from Rebecca Katz at Guideposts. Especially beneficial for people with decreased appetites due to sickness. Use as a base for soups or sip like tea. Ingredients:
6 carrots, unpeeled |
2 yellow onions, unpeeled |
1 leek, both white and green parts |
1 bunch celery, including heart |
5 garlic cloves, unpeeled and halved |
1/2 bunch flat leaf parsley |
4 medium red potatoes, unpeeled |
2 sweet potatoes |
1 garnet yam |
1 strip kombu (8-inch) |
2 bay leaves |
12 black peppercorns |
4 whole allspice or 4 juniper berries |
1 tablespoon sea salt |
Directions:
1. Rinse all vegetables well, including the kombu.
2. In a 12-quart or larger stockpot, combine all ingredients, except the salt.
3. Fill the pot to 2 inches below the rim with water. Cover and bring to a boil.
4. Remove the lid, decrease the heat to lwo and simmer for a minimum of two hours.
5. As the stock simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
6. Simmer until the full richness of the vegetables can be tasted. Add salt and stir.
7. Strain the stock using a slotted spoon or strainer.
8. Bring to room temperature before refrigerating or freezing.
|
|