Rec: Pyles - Creole Vegetable Stock

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

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Creole Vegetable Stock

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

Stephan Pyles,p.212 " >

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<![CDATA[

* Exported from MasterCook *

 

Creole Vegetable Stock

 

Recipe By :Southwestern Vegetarian, Stephan Pyles,p.212

Serving Size : 0 Preparation Time :0:00

Categories : Stock

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons olive oil

6 green bell peppers -- seeded and chopped

1 head celery -- chopped

2 carrots -- peeled & chopped

3 onions -- chopped

2 heads garlic -- (unpeeled)

(slice garlic heads in half)

1/2 teaspoon black peppercorns

1/2 teaspoon cayenne

2 bay leaves

1/4 cup fresh thyme leaves -- chopped

 

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

peppers, celery, carrots, onions, garlic, peppercorns, cayenne, bay leaves,

and thyme, and saute for 10 minutes over medium-high heat.

 

Add 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): 774 Calories; 43g Fat (46.7%

calories from fat); 13g Protein; 97g Carbohydrate; 26g Dietary Fiber; 0mg

Cholesterol; 113mg Sodium. Exchanges: 1/2 Grain(Starch); 17 Vegetable; 8 Fat.

 

NOTES : " For 'part-time' vegetarians, use chicken stock instead of water in

this recipe. You can also add some chopped bacon. "

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

 

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<CatT>

Stock

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<IngR name= " olive oil " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " green bell peppers " qty= " 6 " >

<IPrp>

seeded and chopped

</IPrp>

</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)

</IPrp>

</IngR>

<IngR name= " (slice garlic heads in half) " code= " T " ></IngR>

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

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

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

<IngR name= " fresh thyme leaves " unit= " cup " qty= " 1/4 " >

<IPrp>

chopped

</IPrp>

</IngR>

<DirS>

<DirT>

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

peppers, celery, carrots, onions, garlic, peppercorns, cayenne, bay leaves,

and thyme, and saute for 10 minutes over medium-high heat.

</DirT>

<DirT>

Add 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.

</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;For & apos;part-time & apos; vegetarians, use chicken stock instead of

water in this recipe. You can also add some chopped bacon. & quot;

</Note>

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