All-purpose vegetable stock

Yield: 1 servings

Measure Ingredient
1½ tablespoon Olive oil
2 cups Onion; chopped
1 teaspoon Salt
1 cup Carrots; chopped
1 cup Celery; chopped
1 cup Parsnips; chopped
½ small Garlic bulb
1 tablespoon Nutritional yeast
1 tablespoon Tomato puree
1 \N Bay leaf
2 teaspoons Black peppercorns; whole
2 tablespoons Each: fresh chives, thyme, b
½ bunch Parsley
8 cups Water


Recipe by: Veggie Life/Jan '95/MCII by DEEANNE 1. In a stock pot, heat the oil and add onions and carrots. Cook gently for to 15 mnutes, or until lightly browned. Add the celery, parsnips, garlic, nutritional yeast and tomato and saute for another 5 to 10 minutes.

Add her and water. Bring to a bo 2. Strain the liquid, pression on the solids to extract as much of the liq as possible. Discard the solids and refrigerate overnight.

Makes 6 to 7 cups.

Posted on GEnie Food & Wine RT Dec 31, 1994 by DEEANNE Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 01-24-95

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