Recipe: Vegetable Stock

Vegetable Stock
Source: Charlie Trotter's, Chef Owner Charlie Trotter, Chicago
Yield: About 1 1/2 quarts

2 leeks, cleaned and chopped
4 Spanish onions, peeled and chopped
6 stalks celery, chopped
1 celery root
2 carrots, peeled and chopped
2 red bell peppers, seeded and chopped
1 rutabaga peeled and cut up
1 fennel bulb, peeled and cut up
6 tomatoes, chopped
1 pound button mushrooms cleaned
2 heads garlic, cut in half
2 parsnips, peeled and cut up

Place the vegetables in a large pot. Cover with cold water and bring to a boil. Simmer for 1 hour, skimming away any impurities that rise to the top. Strain and reduce to about 1 1/2 quarts.

Note: Vegetables may be deleted or substituted, depending on the flavor desired.

Blond Vegetable Stock:
Use 6 leeks, 4 Spanish onions, 8 stalks of celery, and 2 celery roots and follow the method above.