15 Minute: Vegetable Stock

[Guest guest]

I have the 1987 edition

 

* Exported from MasterCook *

 

Vegetable Stock

 

Recipe By : 15-Minute Vegetarian Gourmet ('87), Paulette Mitchell, p 13

Serving Size : 1 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons safflower oil

1 large onion -- sliced

1 carrot -- sliced

(greens may be included)

1 stalk celery -- sliced

(greens may be included)

1 tomato -- cubed

1 potato -- cubed

1 turnip -- sliced

(peeled if waxed)

2 cloves garlic -- halved

2 quarts plus 1 cup water

1 bay leaf

1 large parsley sprig

1/2 teaspoon black pepper

 

Makes 2 quarts

 

ADVANCE PREPARATION: Stock may be used immediately, refrigerated for 3 to 4

days, or frozen up to 1 month.

 

In a stock pot, heat oil. Add onion, carrot, 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

for 1 hour. Strain stock and discard the vegetables, bay leaf, and parsley.

 

 

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