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 |
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Preparation / 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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