🫙 From the Spice Rack
Vegetable Stock
2 T Safflower Oil 1 x Lg Onion, sliced 1 x Carrot, sliced (with greens) 1 x Stalk Celery,sliced (w/grns) 1 x Tomato, cubed 1 x Potato, cubed 1 x Turnip, sliced (peel if waxy 2 x Cl...
maineasy
Ingredients8 items
Ingredients
- 2tsp safflower oil
- 1lg onion, sliced
- 1carrot, sliced (with greens)
- 1stalk celery,sliced (w/grns)
- 1tomato, cubed
- 1potato, cubed
- 1turnip, sliced (peel if waxy
- 2cloves garlic, halved
Directions
- 1
2 T Safflower Oil 1 x Lg Onion, sliced 1 x Carrot, sliced (with greens) 1 x Stalk Celery,sliced (w/grns) 1 x Tomato, cubed 1 x Potato, cubed
- 2
Add onion, celery, tomato, potato, turnip, and garlic
- 3
Cook until vegetables are tender, about 10 minutes
- 4
Add remaining ingredients
- 5
Cover, bring to a boil, reduce heat, and simmer 1 hour
- 6
Strain stock and discard the vegetables, bay leaf, and parsley
- 7
Makes 2 quarts
- 8
Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month.