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Vegetable Stock

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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

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

Makes8 cups

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Dietary Considerationvegetarian

Taste and Texturesavory

Type of Dishstock

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

Instructions

  1. 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.

  2. 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.

  3. Strain and reserve the stock, discarding the solids.

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