You can certainly vary the amounts of veggies to your preference, this is the version that I like best. Some

people like to add bell pepper, fennel, spinach or tomatoes to make a more Mediterranean stock, but I

prefer a lighter based broth using the ingredients below. Start with this recipe and add to it to make it your

own! Enjoy!

In a large stockpot, to 16 cups of water, add:

1 medium turnip, chopped

3 carrots, chopped

1/2 to 1 cup onion, chopped

3 stalks celery, chopped

6-8 whole peppercorns

4-6 cloves garlic, peeled and cut in half or chopped

Add any herbs you like, these are what I use:

1 bay leaf - opt

4 small sprigs of thyme

1/2 cup fresh parsley

Bring to a boil, reduce heat and simmer, uncovered for about 1 hour. Cool stock. When cool, strain,

pressing with the back of a spoon to extract as much liquid as possible from the vegetables.

Refrigerate for up to 4 days or freeze for up to 6 months. I usually freeze the broth in pint or 1 1/2 pint

sized jars for easy use.

*I love this broth used in Risotto! :-)