Basic Vegetable Stock

Heat the oil in a large pan and add onion leek celery potato and cook over low heat until softened and just beginning to color

Add carrots parsnips turnip bay leaves parsley sprigs and white wine cook for 2 min until alcohol has evaporated. increase heat to medium pour the water and bring to a boil. reduce heat, cover simmer 1h

Remove and strain the stock. Let cool completely store in fridge for up to 2 days. or freeze for up to 3 months