Tips and Hacks
Long sprigs of rosemary tied together make an excellent basting brush for the barbecue. When you're finished basting your food, throw the sprigs onto the coals for added flavor.
Vegetable Stock
Submitted by Keldon C. See all of Keldon C.'s recipes. | November 13th, 2021

Ingredients are for 2 Quarts.
Scale It
Amount Unit Ingredient
2 tablespoons
1 medium
1 large
1 large
1 stalk
1 large
1 large
1 large
2 cloves
2 quarts
2 whole
1/2 bunch
1 teaspoon
1/2 teaspoon
Additional Info:

For this recipe, all of the vegetables can simply be washed well, and roughly chopped, except for the turnip, if it has a waxy skin, it should be peeled. Be sure to include the green tops from any of the vegetables. They add flavor.

In a stock pot, heat oil. Add onion, carrot, celery, tomato, potato, turnip, and garlic. Cook on medium-high, stirring occasionally for about 10 minutes, to give the vegetables a 'little' color.

Add the remaining ingredients. Stir, scraping the bottom of the pot, to release the 'char' goodness from the vegetables.

Cover, bring to a boil. Reduce heat to medium and simmer for 1 hour.

Strain the stock into a large bowl and discard the vegetables, bay leaves, and parsley.

The stock is ready to be used immediately

It will keep in the refrigerator for 3 to 4 days, or in the freezer for up to 1 month.

Submitted by Keldon C. See all my recipes. | November 13th, 2021

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Instead of using a bowl for your veggie dip; use a hollowed out red cabbage. Not only is it a decorative serving dish, it can also be eaten.