Vegetable Stock 3
Categories: Tomato, Potato, Parsley, Onion, Carrot, Garlic, Celery, Vegetables, Soups
2 tablespoons of Safflower Oil
Large 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 quarts of water + 1 cup
Bay leaf
Lg sprig Parsley
1/2 teaspoon of Black pepper |
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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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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