Vegetable Stock Recipe

Step 1

In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and garlic. Cook until vegetables are tender, about 10 minutes.

Step 2

Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer 1 hour.

Step 3

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.

Things You'll Need

  • 2tb Safflower Oil
  • Lg Onion, sliced
  • Carrot, sliced (with greens)
  • Stalk Celery, sliced (w/grns)
  • Tomato, cubed
  • Potato, cubed
  • Turnip, sliced (peel if waxy
  • 2 Cloves Garlic, halved
  • 2qt Plus 1 cup Water
  • Bay leaf
  • Lg sprig Parsley
  • 1/2ts Black pepper

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