Rec: Pyles - Vegetable Stock

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<mx2 source= " MasterCook 6.0 " date= " December 10, 2000 " >

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Vegetable Stock

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<RcpE name= " Vegetable Stock " author= " Southwestern Vegetarian, Stephan

Pyles,p.211 " >

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* Exported from MasterCook *

 

Vegetable Stock

 

Recipe By :Southwestern Vegetarian, Stephan Pyles,p.211

Serving Size : 0 Preparation Time :0:00

Categories : Stocks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 head celery -- chopped

2 carrots -- peeled & chopped

3 onions -- chopped

2 heads garlic -- (unpeeled) crushed

1/2 teaspoon black peppercorns

2 bay leaves

4 tablespoons fresh thyme leaves -- chopped

 

In a large stockpot, heat the oil until lightly smoking. Add the celery,

carrots, and onions and saute for 5 minutes. Add the garlic, peppercorns,

bay leaves, thyme, and 3 quarts of water and bring to a boil.

 

Reduce the heat and simmer, uncovered, for 45 minutes. Strain, pressing

very hard with the back of a large spoon to extract all of the liquid.

Discard the vegetables and refrigerate the stock until needed.

 

Makes about 3 quarts (12 cups)

 

Scanned and MC'd by Brenda Adams (badams007)

 

Yield:

" 12 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 340 Calories; 15g Fat (36.2%

calories from fat); 7g Protein; 51g Carbohydrate; 13g Dietary Fiber; 0mg

Cholesterol; 98mg Sodium. Exchanges: 0 Grain(Starch); 8 1/2 Vegetable; 2

1/2 Fat.

 

NOTES : " I use this building block for many recipes in this book. The stock

will keep for 1 week in the refrigerator and up to 2 months frozen. "

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

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<CatS>

<CatT>

Stocks

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<IngR name= " olive oil " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " celery " unit= " head " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " carrots " qty= " 2 " >

<IPrp>

peeled & amp; chopped

</IPrp>

</IngR>

<IngR name= " onions " qty= " 3 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " garlic " unit= " heads " qty= " 2 " >

<IPrp>

(unpeeled) crushed

</IPrp>

</IngR>

<IngR name= " black peppercorns " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " bay leaves " qty= " 2 " ></IngR>

<IngR name= " fresh thyme leaves " unit= " tablespoons " qty= " 4 " >

<IPrp>

chopped

</IPrp>

</IngR>

<DirS>

<DirT>

In a large stockpot, heat the oil until lightly smoking. Add the celery,

carrots, and onions and saute for 5 minutes. Add the garlic, peppercorns,

bay leaves, thyme, and 3 quarts of water and bring to a boil.

</DirT>

<DirT>

Reduce the heat and simmer, uncovered, for 45 minutes. Strain, pressing

very hard with the back of a large spoon to extract all of the liquid.

Discard the vegetables and refrigerate the stock until needed.

</DirT>

<DirT>

Makes about 3 quarts (12 cups)

</DirT>

<DirT>

Scanned and MC & apos;d by Brenda Adams (badams007)

</DirT>

</DirS>

<Yield unit= " cups " qty= " 12.000000 " />

<Note>

& quot;I use this building block for many recipes in this book. The stock

will keep for 1 week in the refrigerator and up to 2 months frozen. & quot;

</Note>

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