Vegetable Stock

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.