|1 tsp||allspice (whole)|
|1 tsp||black peppercorns|
Remove the peel from the celery root and dice. Chop carrots and add to a large pot filled with cold water, along with the celery root. Roughly chop leek and add to the pot. Crush garlic cloves and trim, peel, and quarter onions. Add to the pot with thyme rosemary, allspice, bay leaves, black peppercorns, salt, and sugar.
Cover pot with lid and bring to a boil, then turn down heat to low and leave to simmer for approx. 1 hr.. Pass stock through a fine sieve over a bowl. Store in an airtight container in the fridge for up to 1 week. Enjoy!
Be sure to start with cold water, as you want to slowly extract the flavor out of the vegetables as they heat up. You’ll also want to use a large, wide pot, so that there is as much surface area as possible for the vegetables to spread across while still being well-covered by water. When the stock is finished, strain and store it in sealable jars or containers and let cool completely. Store in the freezer until ready to use.