| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veg09 | 4 | servings | ||
INGREDIENTS
| 1 | ts | Olive oil |
| 1 | Onion; quartered | |
| 2 | Ribs celery with leaves; quartered | |
| 1 | Bay leaf | |
| 1 | Carrot; sliced | |
| 1 | Turnip; sliced | |
| 1 | c | Chopped green cabbage |
| 1/2 | c | Chopped fresh parsley |
| 5 | c | Water |
| Salt | ||
| Freshly ground pepper |
INSTRUCTIONS
Serves 4. A San Jose cooking teacher passed on a recipe for rich vegetable stock. Seasoned, it becomes a tasty clear broth on its own. Heat oil in large pot over medium-high heat. Add onion, stirring to coat, and cook 5 minutes, adding water as needed to prevent browning. Add celery, bay leaf, carrot, turnip, cabbage and parsley. Cook, stirring, 2 minutes. Add water. Bring to boil, lower heat to medium and simmer 1 hour. Strain through colander, pressing to extract flavor. Discard solids. Season to taste with salt and pepper. Recipe by: Mary Carroll's Healthful Cooking, Star Tribune, 4/15/99 Converted by MM_Buster v2.0l.
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