Vegetable Stock

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Preparation info
  • Makes

    5

    quarts
    • Difficulty

      Easy

    • Ready in

      55 min

Appears in

By Rich Landau and Kate Jacoby

Published 2013

  • About

This all-purpose, all-season stock recipe works perfectly in any Vedge recipe. This will store for up to five days in the refrigerator. You don’t need to peel any of the vegetables; just wash them carefully.

Ingredients

  • 2 teaspoons canola oil
  • 6 carrots, chopped
  • 3 stalks

Method

  1. Heat the oil in a large stockpot over high heat until it starts to ripple. Add the carrots, celery, leeks, onions, and turnip. Cook, stirring, until brown, 3 to 5 minutes.
  2. Add 6 quarts water and the salt and bring to a boil.
  3. Reduce the heat to low, add the