Vegetable stock - gloria rose^
5 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Carrots, cut in thirds | |
| 8 | Celery stalks w/ leaves, cut | |
| In half | ||
| 2 | larges | Onions, quartered |
| 2 | mediums | Turnips, peeled, quartered |
| 2 | teaspoons | Dried leaf thyme |
| 2 | larges | Leeks, white only, in half |
| ½ | bunch | Italian parsley sprigs |
| 6 | cloves | To 8 coarsley chopped garlic |
| 2 | Bay leaves, cut in half | |
| 10 | Calories | |
| Trace protein | ||
| ¾ | gram | Carbohydrates |
| gram | Fat | |
| 5 | milligrams | Sodium |
| milligram | Cholesterol | |
Directions
NUTRITIONAL INFO PER CUP
Place all ingredients in a large stock pot and add enough water to cover vegetables by about 3 inches. Bring to a boil, reduce heat and simmer 1 to 1½ hours, skimming off foam. Strain stock through a cheesecloth lined strainer. Cover and refrigerate until until cool.
Use within 3 days or freeze. To freeze, pour into containers with airtight lids. Use within 3 months.
Cooking for Good Health: Creative Recipes without added fat, sugar or salt. Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 6-95.
Submitted By CAROLYN SHAW On 06-10-95