Make this awesome veggie broth any time you've got a bunch of scraps in the fridge or cluttering up the counter. Amazingly easy and so full of flavor!
Ingredients
- 8 whole cloves
- 2 small onions, peel left on and halved (or 1 large onion cut into quarters)
- 12 cups various veggies, roughly chopped (I like a mix of aromatics like leeks and fennel fronds, leafy greens like kale and chard and lettuce, umami-enriching mushroom stems, and standards that are full of flavor like carrot and celery.)
- 6 quarts cold water
- 1 bay leaf
- 12 black peppercorns
- 1-1/2 teaspoons sea salt
Instructions
- Poke 2 cloves into the cut side of each onion half. Place onion halves cut side down in a large pot over medium heat, and sear for 5 minutes, until well-charred. Add the remaining veggies to the pot. Pour in water, add bay leaf, peppercorns and salt, raise heat to medium-high, and bring to a boil.
- Reduce heat, and simmer for 45 minutes. Strain and season with additional salt and pepper, if desired.
Makes roughly 4 quarts stock.
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