Guest guest Posted December 14, 1999 Report Share Posted December 14, 1999 * Exported from MasterCook * Vegetable Stock Recipe By : Bradley Ogden (ornish) Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium red onion -- peeled and -- quartered 3 medium carrots -- peeled and halved 2 celery stalks -- halved 4 medium ripe tomatoes -- halved 1 fennel bulb -- coarsely chopped 4 ears sweet corn -- cut into pieces 1 cup washed -- coarsely chopped -- leeks 1/2 bay leaf 2 sprigs fresh thyme 1 sprig fresh marjoram 8 parsley stems 1/2 teaspoon red pepper flakes Makes 4 cups Combine all the ingredients with 2 quarts cold water in a large stainless-steel stockpot. Bring to a boil over high heat, lower heat, and simmer gently for 45 minutes. Strain the stock through a fine-meshed strainer and cool to room temperature. Refrigerate until needed. If you are not using all of the stock right away, transfer it to 1-cup containers and refrigerate for up to 4 days. It can be frozen for up to 1 week. Serving size = 1 cup 28 calories .4 gram fat 0 milligrams cholesterol 13.0 milligrams sodium Converted by MC_Buster. KES_16 Oct 99 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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