Recipe 4 All: Vegetable Stock Recipe — Every recipe in the World on this site.

Recipe 4 All: Vegetable Stock Recipe

Vegetable Stock

Yield: 8 servings
2tablespoon Safflower oil
1  Lg onion, sliced
1  Carrot, sliced (with greens)
1  Stalk celery,sliced (w/grns)
1  Tomato, cubed
1  Potato, cubed
1  Turnip, sliced (peel if waxy
2  Cloves garlic, halved
2qt Plus 1 cup water
1  Bay leaf
1  Lg sprig parsley
½teaspoon Black pepper

In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and garlic. Cook until vegetables are tender, about 10 minutes. Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer 1 hour. Strain stock and discard the vegetables, bay leaf, and parsley. Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month.

Your Vegetable Stock is ready. Happy cooking!

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