Vegetable Stock

* Exported from MasterCook *

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.

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Nutr. Assoc. : 0 999 260 274 1514 1181 1552 620 1582 0 1035 0