Vegetable Stock
Source of Recipe
Internet
List of Ingredients
2 tablespoons olive oil
2 cups finely chopped onions
2 large potatoes, diced
2 celery stalks, finely sliced
1 large parsnip, peeled, quartered, and thinly sliced
1 turnip, peeled, quartered, and thinly sliced
2 bay leaves
2 parsley stalks
4 cups water
Heat the oil in a large kettle, add the onions, potatoes and celery and cook over gentle heat for 10 minutes, stirring constantly until the vegetables are cooked but not colored.
Stir in the remaining vegetables along with the bay leaves and parsley. Add the water, bring to a boil, lower the heat and simmer gently for 1 hour.
Alternatively, prepare the stock in a pressure cooker, making sure it is no more than half full. Bring to a boil and skim thoroughly, then bring to 15 pounds pressure and cook for 15 minutes. Reduce the pressure quickly.
Pour the stock through a fine strainer, pressing the vegetables against the side with a wooden spoon to extract as much flavor as possible. Take care not to let any of the vegetable mixture pass through the mesh of the strainer.
Cool the stock, cover and store in the refrigerator for up to 3 months. Add salt when using the stock if desired.
Makes about 1 quart
Recipe
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