Yield: 1 servings
|2 \N||Heads of celery|
|2 \N||Carrots bunch of parsley stalks|
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.