Every Good Cook'S Vegetable Stock Recipe

Name: Every Good Cook'S Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. safflower oil; 1 small onion, coarsely chopped; 1 large leek, carefully washed and cut into large rings (some green); 1 medium carrot, washed but not scraped and cut into large rings; 1/4 large bulb fennel (you may use the tough outer layers), coarsely chopped; 1 large rib celery, coarsely chopped, with some leaves; 1 small tomato, coarsely chopped; 1/8 very small head cabbage, coarsely chopped; 10 c. water; 1 bay leaf; salt to taste

Servings: persons

1 Tbsp. safflower oil
1 small onion, coarsely chopped
1 large leek, carefully washed and cut into large rings (some green)
1 medium carrot, washed but not scraped and cut into large rings
1/4 large bulb fennel (you may use the tough outer layers), coarsely chopped
1 large rib celery, coarsely chopped, with some leaves
1 small tomato, coarsely chopped
1/8 very small head cabbage, coarsely chopped
10 c. water
1 bay leaf
salt to taste

1
Place oil in a deep pot.
2
Add the onion, leek, carrot and fennel.
3
Toss and cover tightly.
4
Cook over very low heat for about 5 minutes, shaking pan occasionally so as not to let vegetables scorch.
5
Add celery, tomato and cabbage; toss again.
6
Cover tightly; continue to cook over very low heat for an additional 10 minutes, shaking pan occasionally.
7
Add water and bay leaf.
8
Bring to a simmer and cook, barely simmering, for 30 minutes, skimming as necessary.
9
Put ingredients through a strainer which has been lined with a double thickness of damp cheesecloth.
10
Allow to cool and refrigerate, sealed or freeze.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tbsp. safflower oil, 1 small onion, coarsely chopped, 1 large leek, carefully washed and cut into large rings (some green), 1 medium carrot, washed but not scraped and cut into large rings, and more.

Yes, Every Good Cook'S Vegetable Stock falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Every Good Cook'S Vegetable Stock

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