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| Basic Vegetable Stock Recipe |
Category: Other / Fatfree
Rating:
N/A
Servings: 1
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Ingredients
2 heads of celery
2 large onions
2 carrots bunch of parsley stalks
10 cup water
Cooking Directions:
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
digest,fatfree
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