INGREDIENTS
4
allspice berries
2
bay leaves
12
black peppercorns
6
carrots
1 bunch
celery
1
fennel bulb
1 large bunch
fresh flat-leaf parsley
6 sprigs
fresh thyme
12 large cloves
garlic
3 inches
ginger
1 strip
kombu
1
leek
1 tsp
sea salt
2
sweet potatoes
8 qt
water
1
yam
2
yellow onions