Vegetable stock

Yield: 12 servings

Measure Ingredient
4 tablespoons Regular Margarine
1½ pounds Potatoes, Quartered -- Abt 5
\N \N Md
1 medium Yellow Onion -- Quartered
5 eaches Carrots -- Cut In 2\" Pieces
6 eaches Parsnips -- Cut In 2'
\N \N Pieces
1 cup Fresh Parsley -- Chopped
4 quarts Water
8 eaches Peppercorns
2 eaches Bay Leaves
1 teaspoon Dill Seed
\N \N Salt -- To Taste

Melt the margarine in an 8-quart pot. Add the potatoes, onion, carrots, parsnips and parsley; brown well, stirring frequently. Add the water, peppercorns, bay leaves, and dill seed. Bring to a full boil, reduce the heat and simmer, covered, 1½ hours. Remove and discard the bay leaves. Cool completely and strain. Salt to taste.

Discard the vegetables. Refrigerate the stock for several hours, then remove the congealed fat from the surface.

Makes 3 ½ Quarts Of Stock

NOTE: This is a rich brown stock that can be used in place of beef stock in some recipes.

Recipe By :

From: Marjorie Scofield Date: 04-17-95 (159) Fido: Cooking

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