Magic Mineral Broth

• 6 carrots, unpeeled
• 2 yellow onions, unpeeled
• 1 leek, both white and green parts
• 1 bunch celery, including heart
• 5 garlic cloves, unpeeled and halved
• 1/2 bunch flat leaf parsley
• 4 medium red potatoes, unpeeled
• 2 sweet potatoes
• 1 garnet yam
• 1 strip kombu (8-inch)
• 2 bay leaves
• 12 black peppercorns
• 4 whole allspice or 4 juniper berries
• 1 tablespoon sea salt

1. Rinse all vegetables well, including the kombu.
2. In a 12-quart or larger stockpot, combine all ingredients, except the salt.
3. Fill the pot to 2 inches below the rim with water. Cover and bring to a boil.
4. Remove the lid, decrease the heat to lwo and simmer for a minimum of two hours.
5. As the stock simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
6. Simmer until the full richness of the vegetables can be tasted. Add salt and stir.
7. Strain the stock using a slotted spoon or strainer.
8. Bring to room temperature before refrigerating or freezing.

carrots, yellow onions, celery, garlic, flat leaf parsley, red potatoes, sweet potatoes, garnet yam, kombu, bay leaves, black, allspice, salt

Taken from www.food.com/recipe/magic-mineral-broth-469821 (may not work)