Vegetable Stock Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Safflower Oil,
Lg Onion, sliced
Carrot, sliced, with greens
Stalk Celery,sliced, w/grns
Tomato, cubed
Potato, cubed
Turnip, sliced, (peel if waxy
Cloves Garlic, halved
2 quart: Plus 1 cup Water,
Bay leaf,
Lg sprig Parsley,
1/2 tsp: Black pepper,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp