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Vegetable stock
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| Artist: |
_ |
| Categories: |
Potatoes, Soups & Stews, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Safflower Oil | | 1
| large | Onion, Sliced | | | Carrot, Sliced | | | Stalk Celery, Sliced | | | Tomato, Cubed | | | Potato, Cubed | | | Turnip, Sliced | | 2
| x | Cloves Garlic, Halved | | 2
| quart | Plus 1 Cup Water | | | Bay Leaf | | 1
| large | Sprig Parsley | | 1/2
| tsp | Black Pepper |
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Procedures:
| 1 | In a stock pot, heat oil. | | 2 | Add onion, celery, tomato, potato, turnip, and garlic. | | 3 | Cook until vegetables are tender, about 10 minutes. | | 4 | Add remaining ingredients. | | 5 | Cover, bring to a boil, reduce heat, and simmer 1 hour. | | 6 | Strain stock and discard the vegetables, bay leaf, and parsley. | | 7 | Makes 2 quarts. | | 8 | Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month. |
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