Vegetable stock - gloria rose^

5 quarts

Ingredients

Quantity Ingredient
8 Carrots, cut in thirds
8 Celery stalks w/ leaves, cut
In half
2 larges Onions, quartered
2 mediums Turnips, peeled, quartered
2 teaspoons Dried leaf thyme
2 larges Leeks, white only, in half
½ bunch Italian parsley sprigs
6 cloves To 8 coarsley chopped garlic
2 Bay leaves, cut in half
10 Calories
Trace protein
¾ gram Carbohydrates
gram Fat
5 milligrams Sodium
milligram Cholesterol

Directions

NUTRITIONAL INFO PER CUP

Place all ingredients in a large stock pot and add enough water to cover vegetables by about 3 inches. Bring to a boil, reduce heat and simmer 1 to 1½ hours, skimming off foam. Strain stock through a cheesecloth lined strainer. Cover and refrigerate until until cool.

Use within 3 days or freeze. To freeze, pour into containers with airtight lids. Use within 3 months.

Cooking for Good Health: Creative Recipes without added fat, sugar or salt. Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 6-95.

Submitted By CAROLYN SHAW On 06-10-95

Related recipes