Basic Vegetable Stock

• 2 quarts water or light vegetable stock
• 6 large carrots
• 2 turnips

Liquid in which any vegetable has been boiled may be used for making the stock.

Wash, pare and dice vegetables; drain. Melt butter or margarine in a saucepan, add olive oil and fresh vegetables, and simmer, stirring continuously, for 10 to 15 minutes, or until they start to take on a little c