Homemade Master Vegetable Stock
DIY Vegetable Stock recipe
Yield
8 servingsPrep
20 minCook
1 hrsReady
90 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
safflower oil
|
|
| 1 | large |
onions
sliced |
|
| 1 | each |
carrots
with greens, sliced |
*
|
| 1 | stalk |
celery
with greens, sliced |
*
|
| 1 | each |
tomatoes
cubed |
|
| 1 | each |
potatoes
cubed |
|
| 1 | each |
turnip
peel if waxy, sliced |
*
|
| 2 | cloves |
garlic
halved |
|
| 2 | quarts |
water
plus 1 cup |
*
|
| 1 |
bay leaves
|
*
|
|
| 1 | large |
parsley leaves
sprig |
*
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
safflower oil
|
|
| 1 | large |
onions
sliced |
|
| 1 | each |
carrots
with greens, sliced |
*
|
| 1 | stalk |
celery
with greens, sliced |
*
|
| 1 | each |
tomatoes
cubed |
|
| 1 | each |
potatoes
cubed |
|
| 1 | each |
turnip
peel if waxy, sliced |
*
|
| 2 | cloves |
garlic
halved |
|
| 2 | quarts |
water
plus 1 cup |
*
|
| 1 | x |
bay leaves
|
*
|
| 1 | large |
parsley leaves
sprig |
*
|
| 2.5 | ml |
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 to 4 days, or frozen for up to 1 month.
