- 1 Large Onion, peeled, quartered
- 1 Large Carrot, peeled, cut into thirds
- 1 Celery Stalk, cut into thirds
- 1 Parsnip, peeled, cut into thirds
- 1 Large Sweet Potato, peeled, cut into large chunks
- 2-3 Sprigs Fresh Parsley
- 2 TBSP Butter
- 1 Bay Leaf
- 6 Black Peppercorns
- 6 C Water
In a large pot, saute the onion in the butter over medium heat for about 5 minutes.
Toss in the remaining ingredients, give it a good stir. Cover, reduce the heat to low and let it simmer for about an hour.
Remove from heat and pour the stock through a mesh strainer and into a large bowl. Gently press the vegetables that are caught in the strainer to remove any excess liquid.
Discard the veggies and transfer the stock into storage containers or use immediately in a recipe. The veggie broth can be stored for about a week in the fridge, but several months in the freezer.