Directions
- 1Cut an entire stalk of celery.
- 2Clean the celery.
- 3Cut the booty part off of two onions.
- 4Rough chop the onions.
- 5Cut an entire bulb of garlic.
- 6Place the garlic with the skin on into a large pot.
- 7Cut the ginger.
- 8Cut three decently sized carrots.
- 9Add all the chopped vegetables into the pot.
- 10Add a small handful of thyme.
- 11Add about the same amount of rosemary.
- 12Add some sage.
- 13Add about two tablespoons of peppercorns.
- 14Add three bay leaves.
- 15Add a small drizzle of oil.
- 16Add salt.
- 17Top it off with 12 cups of water.
- 18Simmer on low for one hour with the lid cracked.
- 19Cool the vegetable stock.
- 20Store the vegetable stock in a jar.
Ingredients
- 1 stalk celery
- 2 yellow onions
- 1 garlic bulb
- 2 inch piece ginger
- 3 carrots
- 1 small handful thyme
- 1 small handful rosemary
- 1 small handful sage
- 2 tablespoons peppercorns
- 3 bay leaves
- 1 tablespoon oil
- 1 tablespoon salt
- 12 cups water
Equipment
knifecutting boardlarge potladlejaroven mitts
Tips
- Simmer on low for 1 hour with the lid cracked.
- Cool, then store in the fridge for up to 4-5 days or 3 months in the freezer.
- It doesn't have to be perfect.
- Nobody likes the booty.
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