Vegetable Stock Recipe

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Recipe Name: Vegetable Stock

Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8

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

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.

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