Clean and prepare the vegetables, chop coarsley and boil in the water for
30 mins. Leave to cool, then puree the mixture and pass it through a sieve.
Discard the vegetable debris and store the stock in a sealed container in
the frige. Note: It will keep happily for a couple of weeks, or may be
frozen for up to 3 months. I love cookbooks!!
From: Licorice1@aol.com. Fatfree Digest [Volume 8 Issue 51] June 12, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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