Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 3 Times
Can be made ahead of time.
Vegetable Stock
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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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