| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Soups, Vegetables |
1 |
Servings |
INGREDIENTS
| 3 |
|
Carrots, large |
| 1 |
|
Turnip, large |
| 2 |
|
Stalks celery |
| 2 |
|
Onions. large |
| 2 |
tb |
Butter |
| 3 |
qt |
Water |
| 2 |
ts |
Salt |
| 6 |
|
Large sprig parsley |
| 1/2 |
|
Bay leaf |
| 1 |
ts |
Thyme leaves |
INSTRUCTIONS
Scrub and coarsley chop carrots, turnip, celery, peel and chop onions.
Melt butter in 8-quart pan over medium heat. Add chopped vegetables and
cook, stirring occasionally, until vegetables turn golden (about 15
minutes).
Add water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a
boil. Reduce heat and simmer for 1-1/2 hours. Strain and discard
vegetables. Makes 2-1/2 quarts stock.
You can adjust the seasoning to suit your taste by adding 2 cloves, peeled
garlic, several peppercorns, or your favorite herbs. You can freeze extra
stock for future use.
From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip
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