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.

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