Vegetables Stock

• 1 x water boiling
• 1 x celery
• 1 each carrots
• 1 each asparagus
• 1 each turnip
• 1 each parsley leaves
• 1 each potatoes peeled
• 1 each dandelion leaves

1. Reduce heat and simmer for hours and hours until stock is reduced by at least half.
2. The more you reduce it, the easier it is to store- you can always thin it at cook time.
3. I use the ends/clippings/peelings/scraps from whatever I'm cooking to make stock, so the exact recipe varies from time to time.
4. If I don't have enough to make stock, I freeze the scraps until I get a pots worth.
5. Anyway, when you're done, strain the stock, cool and freeze the liquid.

water, celery, carrots, asparagus, parsley, potatoes, dandelion

Taken from recipeland.com/recipe/v/vegetables-stock-41484 (may not work)