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Prep Time: 0 Minutes Cook Time: 110 Minutes |
Ready In: 110 Minutes Servings: 8 |
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This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments! Ingredients:
2 tablespoons safflower oil |
1 large onion, sliced |
1 carrot, sliced (with greens) |
1 stalk celery, sliced (w/grns) |
1 tomato, cubed |
1 potato, cubed |
1 turnip, sliced (peel if waxy) |
2 cloves garlic, halved |
2 quarts water |
1 cup water |
1 bay leaf |
1 sprig parsley |
1/2 teaspoon black pepper |
Directions:
1. In a stock pot, heat oil.
2. Add onion, celery, tomato, potato, turnip, and garlic.
3. Cook until vegetables are tender, about 10 minutes.
4. Add remaining ingredients.
5. Cover, bring to a boil, reduce heat, and simmer 1 hour.
6. Strain stock and discard the vegetables, bay leaf, and parsley.
7. Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month.
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