Vegetable Stock

                      
 
                              Vegetable Stock
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Tablespoons   Safflower Oil
                         Lg Onion, sliced
                         Carrot, sliced (with greens)
                         Stalk Celery,sliced (w/grns)
                         Tomato, cubed
                         Potato, cubed
                         Turnip, sliced (peel if waxy
                         Cloves Garlic, halved
    2      Quarts        Plus 1 cup Water
                         Bay leaf
                         Lg sprig Parsley
      1/2  Teaspoon      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.
 
                     
 
 
 Nutr. Assoc. : 0 999 260 274 1514 1181 1552 620 1582 0 1035 0