Cakebread Cellars Vegetable Stock

• 3 large onions, peeled and coarsely chopped
• 3 carrots, peeled and coarsely chopped
• 1/2 fennel bulb, coarsely chopped
• 2 kohlrabies, peeled and coarsely chopped
• 4 turnips, peeled and coarsely chopped
• 2 large celery ribs, coarsely chopped
• 1 large leek, white and green part, coarsely chopped
• 4 quarts cold water
• 1/2 teaspoon kosher salt
• 3 tablespoons extra-virgin olive oil

1. Put all the ingredients in a large pot and bring to a boil over high heat.
2. Adjust the heat to maintain a gentle simmer and cook until the vegetables are soft, 30 to 40 minutes.
3. Let cool, then strain.
4. Refrigerate for up to 3 days or freeze for up to 2 months.

onions, carrots, fennel bulb, kohlrabies, celery, cold water, kosher salt, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/cakebread-cellars-vegetable-stock-388261 (may not work)