Vegetable Stock

Name: Vegetable Stock
Yield: 0
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

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By Just A Pinch KitchenCrew

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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
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How to Make Vegetable Stock

Step-by-Step

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; cover, bring to a boil, reduce heat, and simmer 1 hour.
Strain stock and discard the vegetables, bay leaf and parsley.
Makes 2 quarts - Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month.

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About Vegetable Stock

Course/Dish: Vegetable Soup

Other Tag: Quick & Easy

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