Vegetable stock
Yield: 8 Servings
Ingredients:
- 2 tb Safflower Oil
- 1 x Lg Onion sliced
- 1 x Carrot sliced (with greens)
- 1 x Stalk Celery sliced (w/grns)
- 1 x Tomato cubed
- 1 x Potato cubed
- 1 x Turnip sliced (peel if waxy
- 2 x Cloves Garlic halved
- 2 qt Plus 1 cup Water
- 1 x Bay leaf
- 1 x Lg sprig Parsley
- 1/2 ts Black pepper
Instructions:
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. Makes 2 quarts. Stock may be used immediately refrigerated for 3-4 days or frozen for up to 1 month.
