| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Mcdougall, Vegetarian, Stock |
8 |
Servings |
INGREDIENTS
| 12 |
c |
Potato peels |
| 12 |
c |
Water |
| 14 |
cl |
Garlic |
| 2 |
md |
Onions |
| 1 |
|
Celery stalk |
| 3 |
|
Parsley sprigs |
| 1 |
|
Bay leaf |
INSTRUCTIONS
I rarely peel potatoes, but when I do, I save the peels for this delicious
stock. Keep vegetable trimmings in a plastic bag in the freezer until you
have enough for stock.
1. Slice cloves of garlic, Chop onions and slice celery.
2. Place all of ghe ingredients in a large stock pot.
3. Bring to a boil. Remove any foam that may come to the top.
4. Reduce heat, cover and simmer for 1 1/2 to 2 hours.
5. Strain the stock, cool, cover and refrigerate or freeze
The Loose Weight Naturally Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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