Vegetable stock - gloria rose^

Yield: 5 quarts

Measure Ingredient
8 \N Carrots, cut in thirds
8 \N Celery stalks w/ leaves, cut
\N \N In half
2 larges Onions, quartered
2 mediums Turnips, peeled, quartered
2 teaspoons Dried leaf thyme
2 larges Leeks, white only, in half
½ bunch Italian parsley sprigs
6 cloves To 8 coarsley chopped garlic
2 \N Bay leaves, cut in half
10 \N Calories
\N \N Trace protein
¾ gram Carbohydrates
\N gram Fat
5 milligrams Sodium
\N milligram Cholesterol

NUTRITIONAL INFO PER CUP

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 1½ 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

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