VEGETABLE STOCK
Steps:
- 1. Heat the oil in a large stockpot over high heat until it starts to ripple. Add the carrots, celery, leeks, onions, and turnip. Cook, stirring, until brown, 3 to 5 minutes.
- 2. Add 6 quarts water and the salt and bring to a boil.
- 3. Reduce the heat to low, add the cabbage leaves, broccoli stems, and kale stems, and simmer for 25 minutes. Strain, cool, and store for use as needed.
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