Name: Vegetable Stock
Yield: Makes 5 quarts
Ingredients: 2 teaspoons canola oil; 6 carrots, chopped; 3 stalks celery, chopped, preferably with leaves; 2 leeks, rinsed well and chopped; 2 onions, with skins, chopped; 1 turnip, with skins, chopped; 1 tablespoon salt; 3 to 4 outer leaves of green cabbage; 2 cups broccoli stems; 2 cups kale stems

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Vegetable StockMichael Spain-Smith

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.

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