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1. Add unsalted butter to stockpot. Heat over low heat.
2. Add onion to melted butter.
3. Sauté onion until golden and tender.
4. Add chopped carrots, chopped turnips, chopped parsnips, chopped celery, fresh partially, whole cloves, bay leaf, garlic, dried thyme, coarse salt, fresh ground black pepper, tomatoes, and cold water to stockpot.
5. Cover stockpot partially with lid.
6. Simmer minimum one hour.
7. Strain vegetable stock through fine mesh strainer or cheesecloth.
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