Ingredients:
| 2 |
tablespoons |
Safflower Oil |
| 1 |
large |
Onion, sliced |
| 1 |
medium |
Carrot, sliced (with greens) |
| 1 |
medium |
Stalk Celery,sliced (w/grns) |
| 1 |
medium |
Tomato, cubed |
| 1 |
medium |
Potato, cubed |
| 1 |
medium |
Turnip, sliced (peel if waxy |
| 1 |
Cloves |
Garlic, halved |
| 2 |
Quarts |
Plus 1 cup Water |
| 1 |
piece |
Bay leaf |
| 1 |
bunch |
large sprig Parsley |
| 1/2 |
Teaspoon |
Black pepper |
|
Preparation:
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. |
