2 T Safflower Oil
1 x Lg Onion, sliced
1 x Carrot, sliced (with greens)
1 x Stalk Celery,sliced (w/grns)
1 x Tomato, cubed
1 x Potato, cubed
1 x Turnip, sliced (peel if waxy
2 x Cloves Garlic, halved
2 qt Plus 1 cup Water
1 x Bay leaf
1 x Lg sprig Parsley
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.