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vegetable-stock

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

This is a good stock to have on hand if there are vegetarians in your family.

Yield : Makes 8 cups

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, roughly chopped
  • 1 large leek (white and green parts), roughly chopped
  • 2 carrots, cut into 10 or so pieces
  • 1 medium turnip, quartered
  • 1 celery rib, cut into thirds
  • 1 medium potato, peeled and quartered
  • 10 sprigs fresh flat-leaf parsley
  • 12 peppercorns
  • ½ teaspoon salt
  • 8½ cups water

Directions

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.

Notes

To store the stock, let cool, then cover and refrigerate for up to 4 days or freeze for up to 3 months.


© 2006 Jeff Koehler
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

21kcal (1%)
11mg (1%)
1mg (2%)
64mcg RAE (2%)
42mg
4mg
0g
0g
0g
1g
0mg (0%)
158mg (7%)
0g (1%)
2g (3%)
0mg (0%)
 

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