Vegetable Stock
Grrrrrgh!
Course : Stocks
From: HungryMonster.com
Serves: 8
 

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.