Vegetable Stock
2 Tbls. olive oil
4 carrots, chopped
2 stalks of celery with leaves,
chopped
1 lg. onion, chopped
1 turnip, chopped
3 coves garlic, quarted
1 tsp. dried thyme
2 tomatoes, chopped
1-2 cups shredded lettuce
3 sprigs parsely
1 tsp. pepper
salt to taste
In a large saucepan with olive oil add carrots, celery, onion, turnip, garlic, thyme, and pepper. Stir fry on high heat until vegetables are tender or cover and cook over low heat 30 minutes or until vegetables are tender. Even when I'm not in a rush I prefer stir frying on high heat because it is more fun. Add remaining ingredients and 6 cups of cold water and bring to a boil. Reduce heat, cover and simmer for a couple hours adding a little water to compinsate for evaporation. Strain; discard vegetables. Makes 4-5 cups.
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