vegetable stock

2 tbsp sunflower oil
1 onion, finely chopped
2 leeks, thinly sliced
2 celery stalks, finely chopped
1 large potato diced
2 carrots thinly sliced
2 small parsnips, thinly sliced
1 small turnip, thinly sliced
2 bay leaves
6 fresh parsley sprigs
2/3 cup dry white wine
4 cups water

1) Heat oil in large pan. add onion, leeks, celery, and potato and cook over low heat, stirring frequently, for about 8 minutes, until softened and just beginning to color.
2) Add the carrots, parsnips, turnip, bay leaves, parsley sprigs, and white wine, stir well, and cook for two minutes, until alcohol has evaporated. increase the heat to medium, pour in the water, and bring to a boil. reduce heat, cover, and simmer for 1 hour.
3) remove the pan from the heat and strain the basic vegetable stock into a bowl through a fine strainer;cover with plastic wrap and store up to 2 days in the refridgerator

Number of Servings: 4

Recipe submitted by SparkPeople user JAY5133.