Basic vegetable stock

Yield: 1 servings

Measure Ingredient
2 Heads of celery
2 larges Onions
2 Carrots bunch of parsley stalks
10 cups Water

Clean and prepare the vegetables, chop coarsley and boil in the water for 30 mins. Leave to cool, then puree the mixture and pass it through a sieve. Discard the vegetable debris and store the stock in a sealed container in the frige. Note: It will keep happily for a couple of weeks, or may be frozen for up to 3 months. I love cookbooks!!

From: Licorice1@.... Fatfree Digest [Volume 8 Issue 51] June 12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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