Homemade stock will make your home smell incredible. This is the one we made in Poland, where we had all of these ingredients growing out back.
Unfortunately parsley root is quite difficult to find in the US, so you can use parsnips instead. Celery root/celeriac is also not easy to find, so you can omit it.
At the end of this recipe, you can discard the strained ingredients, or you can eat some of them if you really don’t want to waste! I personally snack on the carrots, because the smell makes me so hungry.
- 3 large yellow onions, unpeeled and quartered
- 5 carrots, unpeeled and halved crosswise
- 4 celery stalks with leaves, cut into thirds
- 4 parsley roots (parsnips if you can’t find parsley root), unpeeled and halved
- 1 leek, halved lengthwise and washed well between layers (do not trim the green ends off)
- 1/4 celery root (also known as celeriac), washed and scrubbed well but unpeeled
- 4 bay leaves
- 20 sprigs fresh flat-leaf parsley
- 20 sprigs fresh dill
- 2 cloves of garlic
- 2 tablespoons salt
- 2 teaspoons whole black peppercorns
Put all of the ingredients into a 12 – 20-quart pot (just use the biggest one you have). Add 5-8 quarts of water (depending on how big your pot is) and bring to a boil. Lower the heat and simmer uncovered for about 4 hours. Set aside until it cools a bit. Finally, strain the contents of the pot through a colander. It is now ready for use.
You can freeze this stock in a freezer safe container, or, if you plan on using within a week, you can refrigerate it.