6 ounces vegetable oil
12 ounces green cabbage leaf, coarsely chopped
24 ounces carrots, coarsely chopped
24 ounces celery, coarsely chopped
1 pound celery leaves, coarsely chopped
8 garlic cloves, crushed
40 ounces onions, quartered
3 ounces parsley stems, chopped
1 pound parsnips, peeled
1 pound tomato, chopped
12 ounces turnips, chopped
5 gallons water
3 ounces salt
1 tablespoon peppercorns, cracked
6 bay leaves
2 teaspoons dried thyme
Yield: 3 gallons
1. Heat oil in steam-jacketed kettle or large stock pot.
2. Add vegetables to oil. Cover and cook until softened and moisture is released, 3-5 minutes.
3. Add water and spices. Simmer for 40-50 minutes. Strain stock and cool.
12 ounces green cabbage leaf, coarsely chopped
24 ounces carrots, coarsely chopped
24 ounces celery, coarsely chopped
1 pound celery leaves, coarsely chopped
8 garlic cloves, crushed
40 ounces onions, quartered
3 ounces parsley stems, chopped
1 pound parsnips, peeled
1 pound tomato, chopped
12 ounces turnips, chopped
5 gallons water
3 ounces salt
1 tablespoon peppercorns, cracked
6 bay leaves
2 teaspoons dried thyme
Yield: 3 gallons
1. Heat oil in steam-jacketed kettle or large stock pot.
2. Add vegetables to oil. Cover and cook until softened and moisture is released, 3-5 minutes.
3. Add water and spices. Simmer for 40-50 minutes. Strain stock and cool.
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