| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg09 |
4 |
servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1 |
|
Onion; quartered |
| 2 |
|
Ribs celery with leaves; quartered |
| 1 |
|
Bay leaf |
| 1 |
|
Carrot; sliced |
| 1 |
|
Turnip; sliced |
| 1 |
c |
Chopped green cabbage |
| 1/2 |
c |
Chopped fresh parsley |
| 5 |
c |
Water |
|
|
Salt |
|
|
Freshly ground pepper |
INSTRUCTIONS
Serves 4.
A San Jose cooking teacher passed on a recipe for rich vegetable
stock. Seasoned, it becomes a tasty clear broth on its own.
Heat oil in large pot over medium-high heat. Add onion, stirring to
coat, and cook 5 minutes, adding water as needed to prevent browning.
Add celery, bay leaf, carrot, turnip, cabbage and parsley. Cook,
stirring, 2 minutes. Add water. Bring to boil, lower heat to medium
and simmer 1 hour.
Strain through colander, pressing to extract flavor. Discard solids.
Season to taste with salt and pepper.
Recipe by: Mary Carroll's Healthful Cooking, Star Tribune, 4/15/99
Converted by MM_Buster v2.0l.
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”