Vegetarian stock

Yield: 8 servings

Measure Ingredient
12 cups Potato peels
12 cups Water
14 cloves Garlic
2 mediums Onions
1 Celery stalk
3 Parsley sprigs
1 Bay leaf

I rarely peel potatoes, but when I do, I save the peels for this delicious stock. Keep vegetable trimmings in a plastic bag in the freezer until you have enough for stock.

1. Slice cloves of garlic, Chop onions and slice celery.

2. Place all of ghe ingredients in a large stock pot.

3. Bring to a boil. Remove any foam that may come to the top.

4. Reduce heat, cover and simmer for 1½ to 2 hours.

5. Strain the stock, cool, cover and refrigerate or freeze The Loose Weight Naturally Cookbook

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