Vegetable Stock


2 white or yellow onions, peeled and cut in half

4 stalks celery, coarsely chopped

2 carrots, coarsely chopped

2 parsnip, coarsely chopped

2 Tbsp salt

4 litres water

1 bunch fresh thyme (optional)

Method: Place vegetables (and thyme, if using) in large stockpot. Add water. Cover. Set over high heat and bring to boil. Slacken lid, reduce heat and simmer 2 hours. Set aside to cool.

Remove vegetables (and thyme, if using) from stock. Discard. Pour stock into plastic containers or ice cube trays to freeze. If using ice cube trays, once stock is frozen, pop cubes out and store in a ziploc bag. Store in freezer. Standard ice cube trays hold approximately 1/4 cup stock.