Rating:
☆☆☆☆☆ 0 votes
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
How to Make Vegetable Stock
- 1In a stock pot, heat oil.
- 2Add onion, celery, tomato, potato, turnip, and garlic; cook until vegetables are tender, about 10 minutes.
- 3Add remaining ingredients; cover, bring to a boil, reduce heat, and simmer 1 hour.
- 4Strain stock and discard the vegetables, bay leaf and parsley.
- 5Makes 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
