Vegetable stock
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Vegetable stock
  Vegetables    Soups    Stock  
Last updated 6/12/2012 12:56:58 AM. Recipe ID 19349. Report a problem with this recipe.
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      Title: Vegetable stock
 Categories: Soups, Vegetables
      Yield: 8 servings
 
      2 T  Safflower Oil
      1 x  Carrot, sliced (with greens)
      1 x  Tomato, cubed
      1 x  Turnip, sliced (peel if waxy
      2 qt Plus 1 cup Water
      1 x  Lg sprig Parsley
      1 x  Lg Onion, sliced
      1 x  Stalk Celery,sliced (w/grns)
      1 x  Potato, cubed
      2 x  Cloves Garlic, halved
      1 x  Bay leaf
    1/2 t  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.
         Makes 2 quarts.
  
  Stock may be used immediately, refrigerated for 3-4 days, or frozen
  for up to 1 month.
 




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Recipe ID 19349 (Apr 03, 2005)

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