Rating:
☆☆☆☆☆ 0 votes0
Ingredients
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2 Tbspsafflower oil
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2 largeonion, sliced
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1carrot, sliced with greens
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1celery stalk and leaves chopped
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1tomato, cubed
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1potato, cubed
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1turnip, peeled and sliced
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2garlic cloves, halved
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2 qtwater
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1 cwater
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1bay leaf
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1 largeparsley sprigs
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1/2 tsppepper
How to Make Vegetable Stock
- 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.
About Vegetable Stock
Course/Dish: Vegetable Soup
Other Tag: Quick & Easy
