Veggie Stock- Community GroundWorks @ Ride the Drive - Northside

• 1 cup carrot, roughly chopped
• 1 cup parsnip, roughly chopped
• 1 cup red onion, roughly chopped
• 3 cups onions (Trinity)
• 3 cups bell peppers (Trinity)
• 3 cups celery (Trinity)
• 2 gallons kale, roughly chopped
• 1 12 gallons water, enough to cover
• 2 heads garlic, diced
• 5 cups cauliflower, scraps
• 1 tablespoon whole black peppercorn
• 2 tablespoons dried basil
• 1 tablespoon cajun seasoning

1. Do not stir during boil or simmer, only push everything under water and occasionly gently turn veggies over in pot.
2. Red onion give a nice mahoney coloring to the stock.
3. Can sub broccoli for cauliflower.
4. Can omit kale in winter.
5. Sub for spaghetti sauce veggie stock.
6. 1 gal water, 4 C onion, 8 C celery, 1/4 C cajun seasoning!

carrot, red onion, onions, bell peppers, celery, kale, water, garlic, cauliflower, black peppercorn, basil, cajun seasoning

Taken from www.food.com/recipe/veggie-stock-community-groundworks-ride-the-drive-northside-484932 (may not work)