Vegetable Stock

Recipe Ingredients

2 tablespoons	30ml	Safflower oil
1 tablespoon	15ml	Onion - sliced (large)
		Carrot - sliced (with greens)
1		Celery - sliced (w/grns)
		Tomato - cubed
		Potato - cubed
		Turnip - sliced (peel if waxy
1		Garlic - halved
2		Plus 1 cup water
		Bay leaf
1		Parsley
1/2 teaspoon	2.5ml	Black pepper

Recipe Instructions

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.

Source:
Parents magazine 5/97

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