Vegetable Stock

Name: Vegetable Stock
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, roughly chopped; 1 large leek (white and green parts), roughly chopped; 2 carrots, cut into 10 or so pieces; 1 medium turnip, quartered; 1 celery rib, cut into thirds; 1 medium potato, peeled and quartered; 10 sprigs fresh flat-leaf parsley; 12 peppercorns; 1/2 teaspoon salt; 8 1/2 cups water

11 ingredients

5 steps

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, roughly chopped
1 large leek (white and green parts), roughly chopped
2 carrots, cut into 10 or so pieces
1 medium turnip, quartered
1 celery rib, cut into thirds
1 medium potato, peeled and quartered
10 sprigs fresh flat-leaf parsley
12 peppercorns
1/2 teaspoon salt
8 1/2 cups water

Directions

1

In a stockpot, Dutch oven, or another large heavy pot, heat the oil over medium heat.
2

Cook the onion, leek, and carrots until they begin to brown and release their juices, about 5 minutes.
3

Add the turnip, celery, potato, parsley, peppercorns, salt, and water.
4

Bring to a boil, and then reduce the heat and simmer, covered, for 1 hour.
5

Strain and reserve the stock, discarding the solids.