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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: 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.
Ingredients:
2 Tablespoon(s) safflower oil 1 x turnip, sliced (peel if waxy
-1 lg onion, sliced 2 x cloves garlic, halved
-1 carrot, sliced (with greens) 2 qt plus 1 cup water
-1 stalk celery,sliced (w/grns) 1 x bay leaf
-1 tomato, cubed 1 x lg sprig parsley
-1 potato, cubed 1/2 ts black pepper |
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