Vegetable Stock Recipe

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Vegetable Stock

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pinch tips: How to Skin Carrots, Potatoes and Apples


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Ingredients

2 Tbsp
safflower oil
2 large
onion, sliced
1
carrot, sliced with greens
1
celery stalk and leaves chopped
1
tomato, cubed
1
potato, cubed
1
turnip, peeled and sliced
2
garlic cloves, halved
2 qt
water
1 c
water
1
bay leaf
1 large
parsley sprigs
1/2 tsp
pepper

Directions Step-By-Step

1
In a stock pot, heat oil.
2
Add onion, celery, tomato, potato, turnip, and garlic; cook until vegetables are tender, about 10 minutes.
3
Add remaining ingredients; cover, bring to a boil, reduce heat, and simmer 1 hour.
4
Strain stock and discard the vegetables, bay leaf and parsley.
5
Makes 2 quarts - Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy