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Vegetable Stock

  • 8servings

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 Tablespoons Safflower Oil

  3. 1 large Onion, sliced

  4. Carrot, sliced (with greens)

  5. Stalk Celery,sliced (w/grns)

  6. Tomato, cubed

  7. Potato, cubed

  8. Turnip, sliced (peel if waxy

  9. 1 Cloves Garlic, halved

  10. 2 Quarts Plus 1 cup Water

  11. Bay leaf

  12. large sprig Parsley

  13. 1/2 Teaspoon Black pepper

Instructions Jump to Ingredients ↑

  1. 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. Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month.

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