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