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Homemade Master Vegetable Stock

Submitted by notemaker

DIY Vegetable Stock recipe

YIELD

8 servings

PREP

20 min

COOK

1 hrs

READY

90 min

Ingredients

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

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 61g (2.2 oz)

Amount per Serving

Calories 60 50% of calories from fat

% Daily Value *

Total Fat 3g 5%

Saturated Fat 0g 1%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 3mg 0%

Total Carbohydrate 2g 2%

Dietary Fiber 1g 4%

Sugars g

Protein 2g

Vitamin A 3% • Vitamin C 9%

Calcium 1% • Iron 1%

* based on a 2,000 calorie diet How is this calculated?

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium