Healthy Vegetable Stock
Instructions:
- Position the rack in the center of the oven and preheat the oven to 400°F. Place the onions, turnips, carrots, celery, and parsnips in a large roasting pan or on a large, lipped, fl ameproof baking sheet; toss with the olive oil.
- Bake, tossing occasionally, until browned and soft, about 40 minutes. Scoop the vegetables into a large soup pot, Dutch oven, or large pressure cooker.
- Set the roasting pan or baking sheet over the burners on your stove (it will probably cover two). Pour in the vermouth or wine, then turn the heat to medium-high. Scraping all the while, bring the liquid to a simmer, getting up as much of the browned bits as you can. (If you’ve used a nonstick pan, use only cookware designated for use on nonstick surfaces.) Pour the contents of the baking sheet into the pot, oven, or cooker.
- Traditional method: Add the cabbage, parsley, thyme, bay leaves, salt, peppercorns, and water; bring to a boil over high heat. Cover partially, reduce the heat to low, and simmer slowly for 45 minutes.
- Pressure cooker method: Add the cabbage, parsley, thyme, bay leaves, salt, peppercorns, and the water (or as much of it needed to reach the fi ll line—do not use more than 8 cups. Lock on the lid and bring to high pressure over high heat (check the manufacturer’s instructions). Reduce the heat to medium and cook at high pressure for 10 minutes. Set aside off the heat and let the cooker return to normal pressure according to the manufacturer’s instructions, about 10 minutes.
- Strain through a sieve or colander set over a large bowl in the sink. Discard the vegetable solids. Ladle into small containers, seal, and store in the refrigerator for 2 days or in the freezer for up to 2 months.