Vegetable Stock
2 tablespoons safflower oil 1 lg onion, sliced carrot, sliced (with greens) 1 stalk celery,sliced (w/grns) tomato, cubed potato, cubed turnip, sliced (peel if waxy 1 cloves garlic, halved 2 quarts plus 1 cup water bay leaf 1 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. Smiles from the LR --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
