Vegetable Stock (blond)
10 Ea. Onions, medium dice
6 Ea. Celery root, medium dice
25 Ea. Parsnips, medium dice
1/2 Cup Leeks, medium dice
6 Heads Garlic, halved
4 Bunches Parsley stems, no leaves
8 Ea. Bay leaves
Salt and black peppercorn
Sweat vegetables in small amounts of olive oil. Add salt, water and bouquet
garni. Bring to a simmer and cook until flavor develops, about two hours.
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