Guest guest Posted June 26, 1999 Report Share Posted June 26, 1999 * Exported from MasterCook * Vegetable Stock Recipe By : Mollie Katzen, " Moosewood Cookbook " Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Use discarded skins & scraps of any below: onions, apples, garlic, potatoes, carrots, pears, pineapples, melons, bell peppers, zucchini tips, parsley stems, tomato tops and bottoms, pea pods, scallion tips, spinach stems, evacuated corn cobs, lettuce, green bean strings, beet parts If you use cabbage-flavored vegetables or celery, use just a little. Their flavors are too dominant. Eggplant will make it bitter. And don't use citrus rind or banana peels. Collect your scraps and refrigerate them in plastic bags or tightly-closed containers until you have enough to fill half a kettle. Cover the scraps in the kettle with water, bring to a boil, and simmer, covered, one hour or so. Coot it and strain it. Give it a taste test before using. Occasionally a stock will be bitter, and the bitterness will carry through to the soup. - - - - - - - - - - - - - - - - - - Karen S ksonness Quote Link to comment Share on other sites More sharing options...
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