vegetable stock

Name: Vegetable Stock
Ingredients: 2 tablespoon(s) safflower oil; 2 large onion, sliced; 1 - carrot, sliced with greens; 1 - celery stalk and leaves chopped; 1 - tomato, cubed; 1 - potato, cubed; 1 - turnip, peeled and sliced; 2 - garlic cloves, halved; 2 quart(s) water; 1 cup(s) water; 1 - bay leaf; 1 large parsley sprigs; 1/2 teaspoon(s) pepper

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Ingredients

2 tablespoons safflower oil
2 large onion, sliced
1 - carrot, sliced with greens
1 - celery stalk and leaves chopped
1 - tomato, cubed
1 - potato, cubed
1 - turnip, peeled and sliced
2 - garlic cloves, halved
2 quarts water
1 cup water
1 - bay leaf
1 large parsley sprigs
1/2 teaspoon pepper

How To Make vegetable stock

Step 1

In a stock pot, heat oil.

Step 2

Add onion, celery, tomato, potato, turnip, and garlic; cook until vegetables are tender, about 10 minutes.
Step 3

Add remaining ingredients; cover, bring to a boil, reduce heat, and simmer 1 hour.
Step 4

Strain stock and discard the vegetables, bay leaf and parsley.
Step 5

Makes 2 quarts - Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month.
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