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This excellent base for vegan and vegetarian dishes and soups uses a waste-not approach, taking advantage of all the ugly parts of vegetables that normally end up in the compost pile.
Prep Time: 00:10
Cook Time: 02:00
1/4 celery root, scrubbed
2 Large carrots, scrubbed but unpeeled
1 Small onion, quartered, peel and root on
1 Bunch of celery
1 Large leek, thoroughly cleaned
5 - 10 parsley sprigs
8 ounces mushrooms, stems only, thoroughly cleaned
1 parsnip, scrubbed but unpeeled
4 Head of garlic, preferably fresh, or large cloves of dried
1 tablespoon olive oil
1 tablespoon salt
2 tablespoons dry white wine
1 tablespoon of dried thyme
1 bay leaf
1Thoroughly clean all vegetables. Scrub roots with a stiff-bristled brush, rinse leaves of celery and parsley in water, clean dirt from mushroom stems with a paper or cloth towel (save caps for another use), separate leek layers and get rid of all mud, sand, and/or dirt. Separate parsley leaves from stems. Chop root end of celery and scrub; take all the celery leaves of the stalks; save celery stalks for another use. Keep parsley and celery leaves separate from all other vegetables. Chop vegetables coarsely til they are all roughly the same size.
2Heat a large stockpot over medium high heat; when hot, add olive oil. When oil is hot, add all vegetables except parsley and celery leaves. Sauté 5 minutes. Add leaves, and sauté an additional 2 minutes.
3Sprinkle on salt, thyme, and add white wine. Add the bay leaf. Cover the vegetables with water, approximately 2 quarts. Bring to a boil uncovered.
4When stock boils, reduce the heat to low and cover. Simmer 2-3 hours. Strain stock, pressing on solids; discard solids. Taste stock and add salt/seasoning to taste. Use within 1 week or freeze for up to 2 months.
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