Garden Salad Stock Recipe
Yield: 4 quartsRecipe by luhu.jp
Ingredients:
1 bunch: Medium leeks,
1: Unpeeled carrot,
-green parts only,
1 Handful: lettuce leaves,
-well cleaned,
1/4 cup: Stems and pieces of,
3: Plum tomatoes, halved
-dried mushrooms or,
1 Handful: cilantro,
1 tsp: Porcini Powder,
1 Handful: parsley,
1: Thyme sprig,
3: Garlic clove, (s), smashed
1 tsp: Black pepper,
1 small: Onion, (s), quartered
6 quart: Water,
2: Celery stalks,
Directions:
1. Combine the leeks, tomatoes, cilantro, parsley, garlic, onion,
celery, carrot, lettuce, mushrooms or Porcini Powder, thyme, pepper,
and water in a large stockpot. Bring to a boil over high heat; lower
the heat and simmer uncovered for 1 hour.
2. Remove the pot from the heat and leave the vegetables in the stock
for 1-1
hours. Strain the stock and discard the solids.
Can be refrigerated for 1 week, frozen for 3 months.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 33-34
Submitted By DIANE LAZARUS On 10-05-95
Source from luhu.jp
celery, carrot, lettuce, mushrooms or Porcini Powder, thyme, pepper,
and water in a large stockpot. Bring to a boil over high heat; lower
the heat and simmer uncovered for 1 hour.
2. Remove the pot from the heat and leave the vegetables in the stock
for 1-1
hours. Strain the stock and discard the solids.
Can be refrigerated for 1 week, frozen for 3 months.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 33-34
Submitted By DIANE LAZARUS On 10-05-95
Source from luhu.jp