Title: Vegetable Stock
Categories: Soup Vegetable
Yield: 8 Servings
| 2 | tb | Safflower Oil |
| | | Lg Onion, sliced |
| | | Carrot, sliced (with greens) |
| | | Stalk Celery,sliced (w/grns) |
| | | Tomato, cubed |
| | | Potato, cubed |
| | | Turnip, sliced (peel if waxy |
| 2 | x | Cloves Garlic, halved |
| 2 | qt | Plus 1 cup Water |
| | | Bay leaf |
| | | Lg sprig Parsley |
| 1/2 | ts | Black pepper |
In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and
garlic. Cook until vegetables are tender, about 10 minutes.
Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer
1 hour.
Strain stock and discard the vegetables, bay leaf, and parsley. Stock may
be used immediately, refrigerated for 3-4 days, or frozen for up to 1
month.