Vegetable Stock

Yield: 2 quarts

• 1 lb mire poix (carrot, onion, and celery)
• ¼ cup chopped fennel tops
• ½ bulb garlic
• 1 bay leaf
• ¼ tsp. black peppercorns
• ½ handful parsley stems
• ½ tblsp. dried thyme

1. Combine all ingredients, except herbs, and cook in pure olive oil until soft

2. Add herbs and cover with 2-½ quarts cold water

3. Bring to a boil, reduce heat, and simmer 1 hour

4. Strain through a chinois (fine mesh sieve) and cool on ice.

Great base for vegetarian dishes; add your favorite meat, poultry, or seafood for a delicious soup or stew.