Vegetables Stock

In large kettle, boil water.

Add
celery
carrots
asparagus
turnips
parsley
greens
potato peels
dandelion leaves
heaven knows what else

Reduce heat and simmer for hours and hours until stock is reduced
by at least half. The more you reduce it, the easier it is to store-
you can always thin it at cook time.

I use the ends/clippings/peelings/scraps from whatever I'm cooking to
make stock, so the exact recipe varies from time to time. If I don't
have enough to make stock, I freeze the scraps until I get a pots worth.

A French cookbook will tell you to use a bouquet garni' in the stock-
it's made from a combination of spices- I think it's the Simon and
Garfunkel mix (parsley, sage, rosemary, and thyme)- wrapped in cheesecloth,
tied with a string, and dangled in the stock for part of the simmering.

Anyway, when you're done, strain the stock, cool and freeze the liquid,