Vegetable Stock

Name: Vegetable Stock
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 473 milliliters broccoli stems; 2 teaspoons canola oil; 6 carrots, chopped; 3 stalks celery, chopped, preferably with leaves; 473 milliliters kale stems; 2 leeks, rinsed well and chopped; 3 to 4 outer leaves of green cabbage; 2 onions, with skins, chopped; 1 Tbsp salt; 1 turnip, with skins, chopped

You can never have too many side dish recipes, so give Vegetable Stock a try. This gluten free, whole 30, and vegan recipe serves 10. One portion of this dish contains about 2g of protein, 1g of fat, and a total of 61 calories. Head to the store and pick up turnip, celery, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat the oil in a large stockpot over high heat until it starts to ripple.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the carrots, celery, leeks, onions, and turnip. Cook, stirring, until brown, 3 to 5 minutes.

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Carrot

Celery

Onion

Turnip

Leek

Add 6 quarts water and the salt and bring to a boil.

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Water

Salt

Reduce the heat to low, add the cabbage leaves, broccoli stems, and kale stems, and simmer for 25 minutes. Strain, cool, and store for use as needed.

Ingredients you will need

Broccoli

Cabbage

Kale

Reprinted with permission from Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking by Rich Landau and Kate Jacoby. Copyright © 2013 Rich Landau and Kate Jacoby; photographs copyright © 2013 Michael Spain-Smith. Published by The Experiment, LLC.

Ingredients you will need

Vegetable