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  1. -- Recipe Extracted from Meal-Master (tm) v6.15 --

  2. Title: Vegetable Stock

  3. Categories: Main dish Soups Vegetables Servings: 12

  4. 4 tb Regular Margarine

  5. 1 1/2 lb Potatoes, Quartered, Abt

  6. 5Md

  7. 1 ea Yellow Onion; Quartered, Md

  8. 5 ea Carrots; Cut In

  9. 2 Pieces 6 ea Parsnips; Cut in

  10. 2' Pieces 1 c Fresh Parsley; Chopped

  11. 4 qt Water

  12. 8 ea Peppercorns

  13. 2 ea Bay Leaves

  14. 1 ts Dill Seed

  15. 1 x Salt; To Taste Melt the margarine in an 8-quart pot. Add the potatoes, onion, carrots,

  16. parsnips and parsley; brown well, stirring frequently. Add the water,

  17. peppercorns, bay leaves, and dill seed. Bring to a full boil, reduce the

  18. heat and simmer, covered, 1 1/2 hours. Remove and discard the bay leaves.

  19. Cool completely and strain. Salt to taste. Discard the vegetables.

  20. Refrigerate the stock for several hours, then remove the congealed fat

  21. from the surface.

  22. Makes 3 1/2 Quarts Of Stock

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

  24. in some recipes.

  25. Each 1 cup serving contains:

  26. Tot Sat

  27. Cal Prot Carb Fib Fat Fat Chol Sodium --

  28. 70 2 G 12 G 2 G 2 G 0 0 0 From The Cookbook For The

  29. 90s by Helen V. Fisher --

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