Vegetable stock is a great addition to soups, risotto, etc. Recipe makes about 1.8 liters (7 1/2 cups) of stock.
2 tablespoons olive oil
1 medium red onion, sliced
1 whole large leek, trimmed, halved lengthwise and coarsely chopped
1/2 of large parsnip (about 80g | 2.8 oz); peeled, cut into cubes
1/2 of large celeriac (about 360g | 12.7 oz); peeled, cut into cubes
1/2 of large rutabaga (about 310g | 11 oz); peeled, cut into cubes
7 medium carrots (about 450g | 15.8 oz); peeled, cut into chunks
1 cup fresh flat leaf parsley, coarsely chopped (with stems)
2 cloves garlic, peeled
1 bay leaf
2 teaspoons sea salt
1 teaspoon dried thyme
1 teaspoon whole black peppercorns
2 1/4 liters (10 1/2 cups) water
Heat the oil over high heat in a large stockpot. Add onions and stir to coat. After about a minute, stir in the rest of the vegetables and spices. Cook like this for a few minutes, stirring occasionally.
Pour over the water and bring to a simmer. Reduce heat to low and cover the pot. Cook for 1 1/2 hours, stirring occasionally, until the veggies are very soft and the stock is golden.
Season to taste with more salt if necessary, but remember you’ll be using this as a base in other dishes so do not add too much salt.
Set up a large bowl and strain the stock through a colander and discard the vegetables.
Strain the stock again through a fine mesh strainer, lined with a paper towel or cheesecloth. Cool then store in airtight containers in the fridge for up to 3 days or in the freezer for up to 6 months.