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- 8 quarts water
- 3 carrots, coarsely chopped
- 2 white onions, coarsely chopped
- 2 celery stalks, coarsely chopped
- 2 bulbs fennel, coarsely chopped
- 1 parsnip, coarsely chopped
- 12 cloves garlic, chopped
- 1/4 cup fresh ginger, peeled and chopped
- Stems from 1/2 bunch fresh flat-leaf parsley
- 1 bunch green onions, green and white parts
- 1 stalk fresh lemongrass, cut in half lengthwise
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 2 cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon ground turmeric
Directions:View on Epicurious
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