Vegetable Stock

 ---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Vegetable Stock
  Categories: Soups/stews, Vegetables
       Yield: 8 servings
  
 	    2 tb Safflower Oil			     1 x  Turnip, sliced (peel
      if waxy
       1 x  Lg Onion, sliced                    2 x  Cloves Garlic, halved
       1 x  Carrot, sliced (with greens)        2 qt Plus 1 cup Water
       1 x  Stalk Celery,sliced (w/grns)        1 x  Bay leaf
       1 x  Tomato, cubed                       1 x  Lg sprig Parsley
       1 x  Potato, cubed                     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.
  
 -----