Vegetable Stock

Name: Vegetable Stock
Ingredients: 2 tablespoons safflower oil; 1 large onion, sliced; 1 carrot, sliced (with greens); 1 stalk celery, sliced (w/grns); 1 tomatoes, cubed; 1 potato, cubed; 1 turnip, sliced (peel if waxy); 2 cloves garlic, halved; 2 quarts water; 1 cup water; 1 bay leaf; 1 sprig parsley; 12 teaspoon black pepper

13 ingredients

7 steps

Ingredients

2 tablespoons safflower oil
1 large onion, sliced
1 carrot, sliced (with greens)
1 stalk celery, sliced (w/grns)
1 tomatoes, cubed
1 potato, cubed
1 turnip, sliced (peel if waxy)
2 cloves garlic, halved
2 quarts water
1 cup water
1 bay leaf
1 sprig parsley
12 teaspoon black pepper

Directions

1

In a stock pot, heat oil.
2

Add onion, celery, tomato, potato, turnip, and garlic.
3

Cook until vegetables are tender, about 10 minutes.
4

Add remaining ingredients.
5

Cover, bring to a boil, reduce heat, and simmer 1 hour.
6

Strain stock and discard the vegetables, bay leaf, and parsley.
7

Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month.