Vegetable Stock

Name: Vegetable Stock
Ingredients: 2 teaspoons canola oil; 6 carrots, chopped; 3 stalks celery, chopped, preferably with leaves; 2 leeks, rinsed well and chopped; 2 onions, with skins, chopped; 1 turnip, with skins, chopped; 1 tablespoon salt; 3 to 4 outer leaves of green cabbage; 2 cups broccoli stems; 2 cups kale stems

10 ingredients

3 steps

Ingredients

2 teaspoons canola oil
6 carrots, chopped
3 stalks celery, chopped, preferably with leaves
2 leeks, rinsed well and chopped
2 onions, with skins, chopped
1 turnip, with skins, chopped
1 tablespoon salt
3 to 4 outer leaves of green cabbage
2 cups broccoli stems
2 cups kale stems

Directions

1

1. Heat the oil in a large stockpot over high heat until it starts to ripple. Add the carrots, celery, leeks, onions, and turnip. Cook, stirring, until brown, 3 to 5 minutes.
2

2. Add 6 quarts water and the salt and bring to a boil.
3

3. Reduce the heat to low, add the cabbage leaves, broccoli stems, and kale stems, and simmer for 25 minutes. Strain, cool, and store for use as needed.