Vegetarian Stock Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
12 cup: Potato peels,
12 cup: Water,
14 centiliter: Garlic,
2 medium: Onions,
1: Celery stalk,
3: Parsley sprigs,
1: Bay leaf,
Directions:
I rarely peel potatoes, but when I do, I save the peels for this
delicious stock. Keep vegetable trimmings in a plastic bag in the
freezer until you have enough for stock.
1. Slice cloves of garlic, Chop onions and slice celery.
2. Place all of ghe ingredients in a large stock pot.
3. Bring to a boil. Remove any foam that may come to the top.
4. Reduce heat, cover and simmer for 1 1/2 to 2 hours.
5. Strain the stock, cool, cover and refrigerate or freeze
The Loose Weight Naturally Cookbook
Source from luhu.jp
delicious stock. Keep vegetable trimmings in a plastic bag in the
freezer until you have enough for stock.
1. Slice cloves of garlic, Chop onions and slice celery.
2. Place all of ghe ingredients in a large stock pot.
3. Bring to a boil. Remove any foam that may come to the top.
4. Reduce heat, cover and simmer for 1 1/2 to 2 hours.
5. Strain the stock, cool, cover and refrigerate or freeze
The Loose Weight Naturally Cookbook
Source from luhu.jp