Vegetable Stock - Gloria Rose^ Recipe
Yield: 5 quartsRecipe by luhu.jp
Ingredients:
8: Carrots, cut in thirds
8: Celery stalks w/ leaves, cut
In half,
2 large: Onions, quartered
2 medium: Turnips, peeled, quartered
2 tsp: Dried leaf thyme,
2 large: Leeks, white only, in half
1/2 bunch: Italian parsley sprigs,
6 centiliter: To 8 coarsley chopped garlic,
2: Bay leaves, cut in half
NUTRITIONAL INFO PER CUP
10: Calories,
Trace protein,
3/4 gram: Carbohydrates,
g Fat,
5 milligram: Sodium,
mg Cholesterol,
Directions:
Place all ingredients in a large stock pot and add enough water to
cover vegetables by about 3 inches. Bring to a boil, reduce heat and
simmer 1 to 1 1/2 hours, skimming off foam. Strain stock through a
cheesecloth lined strainer. Cover and refrigerate until until cool.
Use within 3 days or freeze. To freeze, pour into containers with
airtight lids. Use within 3 months.
Cooking for Good Health: Creative Recipes without added fat, sugar or
salt. Gloria Rose ISBN: 0-89529-577-6
Entered by Carolyn Shaw 6-95.
Submitted By CAROLYN SHAW On 06-10-95
Source from luhu.jp
cover vegetables by about 3 inches. Bring to a boil, reduce heat and
simmer 1 to 1 1/2 hours, skimming off foam. Strain stock through a
cheesecloth lined strainer. Cover and refrigerate until until cool.
Use within 3 days or freeze. To freeze, pour into containers with
airtight lids. Use within 3 months.
Cooking for Good Health: Creative Recipes without added fat, sugar or
salt. Gloria Rose ISBN: 0-89529-577-6
Entered by Carolyn Shaw 6-95.
Submitted By CAROLYN SHAW On 06-10-95
Source from luhu.jp