Vegetable Stock

Recipe: Vegetable Stock

Ingredients:

  • 2 T Safflower Oil
  • 1 x Lg Onion, sliced
  • 1 x Carrot, sliced (with greens)
  • 1 x Stalk Celery,sliced (w/grns)
  • 1 x Tomato, cubed
  • 1 x Potato, cubed
  • 1 x Turnip, sliced (peel if waxy)
  • 2 x Cloves Garlic, halved
  • 2 qt Plus 1 cup Water
  • 1 x Bay leaf
  • 1 x Lg sprig Parsley
  • 1/2 t Black pepper

Instructions:

  1. In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and garlic. Cook until vegetables are tender, about 10 minutes. Add remaining ingredients.
  2. Cover, bring to a boil, reduce heat, and simmer 1 hour. Strain stock and discard the vegetables, bay leaf, and parsley. Makes 2 quarts.
  3. Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)