Guest guest Posted November 9, 1999 Report Share Posted November 9, 1999 * Exported from MasterCook * Light Vegetable Stock Recipe By :Gourmet, November, 1999 Serving Size : 0 Preparation Time :0:00 Categories : Gourmet & Bon Appetit Sheryl D Soups/ Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 quarts water 10 large carrots -- sliced 4 large ribs celery -- sliced 4 large onions -- coarsely chopped 2 heads garlic -- unpeeled and halved peel of 2 large potatoes 2 medium turnips -- coarsely chopped 24 fresh cilantro sprigs 8 fresh flat leaf parsley sprigs 2 bay leaves 1 tablespoon salt 2 teaspoons dried thyme 2 teaspoons whole black peppercorns Bring the water to a boil with the remaining ingredients in a 10-12 qt pot; boil gently for 1 hour or until the veggies are completely soft. Pour the stock through a colander into a large bowl. Strain stock again through a fine sieve into another large bowl. Note: Stock may be made 4 days ahead, cooled, uncovered and chilled covered. It keeps frozen for 1 months. Yield: " 4 1/2 quarts " - - - - - - - - - - - - - - - - - - - Per serving: 622 Calories (kcal); 3g Total Fat; (4% calories from fat); 18g Protein; 145g Carbohydrate; 0mg Cholesterol; 7184mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 25 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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