2 large onions, chopped (about 4 cups total)
2 large leeks, well washed
and chopped (about 2½ cups total)
3 celery ribs, chopped
2 large carrots, chopped
1 parsnip, well washed and chopped
3/4-1 lb celery root, peeled and diced
1/2 cup chopped shallots
3 1/2 quarts bottled water
1 cup fresh parsley
(stems and leaves)
2 bay leaves
2 tablespoons black peppercorns
1. Saute the chopped onions in a skillet
until they are all brown and almost black.
2. Although you may vary the vegetable ingredients to taste, I strongly recommend
that you do not omit the browned onions or the parsnip.
3. In a crockpot, combine vegetables and water.
4. Bring to
a simmer, skimming foam from surface.
5. Add parsley, bay leaves, and peppercorns.
6. Cook on low for about 3 hours
and check it periodically, adding more water as necessary to keep ingredients covered.
7. Taste the stock and continue
cooking, if desired – the longer it cooks, the stronger the flavour will be.
8. Strain stock through a fine
9. Stock keeps 3 days in the refrigerator or 1 month if frozen.