| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Dujour06, New |
1 |
servings |
INGREDIENTS
| 2 |
c |
Water |
| 2 |
|
Carrots; peeled and cut into |
|
|
; l inch pieces |
| 1 |
|
Parsnip; peeled and cut into |
|
|
; l inch pieces |
| 6 |
|
Celery stalks; cut into l inch |
|
|
; pieces |
| 1/2 |
lg |
Onion; quartered, or 1 |
|
|
; whole medium onion |
| 1/4 |
|
Stick butter or margarine or 2 tablespoons; (1 ounce) |
|
|
; vegetable oil |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
Put the water, carrots, parsnip, celery, and onion in a stockpot and bring
to a boil. Stir in the butter, salt, and pepper and lower the heat to
medium. Cover and simmer for 40 minutes. Remove the pot from the heat and
strain the stock through a sieve. This stock can be stored in the
refrigerator until you're ready to use it, or it can be frozen.
S: 3 cups
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9194
Converted by MM_Buster v2.0l.
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