Vegetables Soups Stock
Last updated 6/12/2012 12:56:58 AM. Recipe ID 19349. Report a problem with this recipe.
Title: Vegetable stock
Categories: Soups, Vegetables
Yield: 8 servings
2 T Safflower Oil
1 x Carrot, sliced (with greens)
1 x Tomato, cubed
1 x Turnip, sliced (peel if waxy
2 qt Plus 1 cup Water
1 x Lg sprig Parsley
1 x Lg Onion, sliced
1 x Stalk Celery,sliced (w/grns)
1 x Potato, cubed
2 x Cloves Garlic, halved
1 x Bay leaf
1/2 t Black pepper
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.
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