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VEGETABLE STOCK

Category:    Soups, Vegetables
Yield:8 servings
 
      2 tb Safflower Oil                       1 x  Turnip, sliced (peel if waxy
      1 x  Lg Onion, sliced                    2 x  Cloves Garlic, halved
      1 x  Carrot, sliced (with greens)        2 qt Plus 1 cup Water
      1 x  Stalk Celery,sliced (w/grns)        1 x  Bay leaf
      1 x  Tomato, cubed                       1 x  Lg sprig Parsley
      1 x  Potato, cubed                     1/2 ts 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.
 

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