Name: Vegetable Stock
Cook time: 105 min
Total time: 105 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 large onions, quartered; 2 medium turnips, peeled and quartered; 4 carrots, peeled and cut into 1-inch sections; 3 ribs celery, cut into 1-inch sections; 2 parsnips, peeled and cut into 1-inch sections; 2 tablespoons olive oil; 0.5 cup dry vermouth or dry white wine; 1 small head cabbage, quartered; 6 sprigs parsley; 6 sprigs thyme; 2 bay leaves; 1 teaspoon salt; 0.25 teaspoon whole black peppercorns; 8 cups water (2 quarts)

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Vegetable Stock — Formulation & Method | CuliNect