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Vegetable Stock

  • 1serving
  • 18calories

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Source: www.cookstr.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, E, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon canola or olive oil

  2. 1 large onion , quartered

  3. 1 medium to large carrot , peeled and cut into large chunks

  4. 2 celery stalks, trimmed and chopped

  5. Any of the following: leek trimmings, fennel bulb or trimmings, mushroom stems, corn cobs, tomato pieces

  6. 1 bay leaf

  7. Fresh herbs, such as parsley stems, thyme, basil, or tarragon

  8. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Heat the oil in a 1-gallon pot over medium heat, then add the onion, carrot, and celery and cook for about 5 minutes. Add any of the other suggested vegetables and continue cooking gently for another 5 minutes.

  2. Add the bay leaf, herbs, and salt, then cover with about 6 cups of cold water.

  3. Bring to a boil, then lower the heat and simmer for 20-30 minutes.

  4. Turn off the heat and let it steep for a few more minutes. Strain and cool.

  5. It will keep, refrigerated, up to 3 days, or frozen for up to 2 months.

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