Ultimate Vegetable Stock - Recipes | Anson Mills - Artisan Mill Goods

Ingredients

• 2 medium yellow onions, peeled and chopped
• 3 large shallots, peeled and sliced
• 2 large or 4 small leeks, white and light green parts only, halved lengthwise, washed well, and sliced
• 1 garlic head, unpeeled and halved
• 2 small celery ribs, chopped
• 2 small carrots, peeled and chopped
• Vegetable oil spray
• 3 quarts spring or filtered water
• 1 small cauliflower head (12 ounces), trimmed of stem and leaves, sliced
• ½ small acorn squash or the bulb end of a butternut squash, unpeeled and with seeds, cut crosswise into 5 slices, each about ½ inch thick
• 3 large fresh thyme sprigs
• 1 Turkish bay leaf
• 2 teaspoons fine sea salt
• 2 teaspoons black peppercorns
• 1 bunch collard greens (12 ounces), washed and chopped
• 1 bunch flat-leaf parsley, washed, shaken dry, and coarsely chopped
• 2 scallions, trimmed
• 1 stalk lemongrass, trimmed to the bottom 6 inches and bruised with the back of a chef’s knife, or 1 lemon, halved