- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 3 Times
Can be made ahead of time.
This is a good stock to have on hand if there are vegetarians in your family.
In a stockpot, Dutch oven, or another large heavy pot, heat the oil over medium heat. Cook the onion, leek, and carrots until they begin to brown and release their juices, about 5 minutes.
Add the turnip, celery, potato, parsley, peppercorns, salt, and water. Bring to a boil, and then reduce the heat and simmer, covered, for 1 hour.
Strain and reserve the stock, discarding the solids.
To store the stock, let cool, then cover and refrigerate for up to 4 days or freeze for up to 3 months.
Nutritional information is based on 8 servings.