INGREDIENTS
•
6 unpeeled carrots, cut into thirds
•
2 unpeeled yellow onions, cut into chunks
•
1 leek, white and green parts, cut into thirds
•
1 bunch celery, including the heart, cut into thirds
•
4 unpeeled red potatoes, quartered
•
2 unpeeled Japanese or regular sweet potatoes, quartered
•
1 unpeeled garnet yam, quartered
•
5 unpeeled cloves garlic, halved
•
1/2 bunch fresh flat-leaf parsley
•
1 8-inch strip of kombu
•
12 black peppercorns
•
4 whole allspice or juniper berries
•
2 bay leaves
•
8 quarts cold, filtered water
•
1 teaspoon sea salt