HIGH - vegetable stock

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* Exported from MasterCook *

 

Vegetable Stock from Peels and Parings

 

Recipe By :Lindsay Wagner and Ariane Spade

Serving Size : 0 Preparation Time :0:00

Categories : Kitpath New Import

Soups

 

Amount Measure Ingredient -- Preparation Method

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

2 onions -- chopped

4 carrots -- chopped

3 celery stalks -- chopped

1 clove -- chopped

1/2 cup week-old mushrooms -- chopped

peels and parings from

tomatoes, peppers, potatoes,

carrots, and other such vegetables

water

 

Place all the ingredients in a pot. Cover with water and simmer, covered, for

about 1 hour or more. Strain out the vegetables and discard them. The broth will

be very bland. Season, to taste and cook for 15 minutes more.

 

TIP. Don't use cabbage, broccoli, cauliflower, brussels sprouts, or turnip

parings since they have a very strong taste, which could overwhelm the flavor of

the stock.

 

Source:

" The High Road to Health: a vegetarian cookbook "

S(VegRecipes):

" Hanneman (kitpath) on 06-Apr-2001 "

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Per Serving (excluding unknown items): 257 Calories; 2g Fat (7.8% calories from

fat); 8g Protein; 58g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 229mg

Sodium. Exchanges: 1/2 Grain(Starch); 10 Vegetable; 1/2 Fat.

 

NOTES : The easiest of all stocks to make is the byproduct of your regular

cooking. When you steam or boil vegetables, don't throw out the water. Pour it

into a plastic container, store in the refrigerator, and just keep adding to it.

After several days close it and freeze for later use. Do not use a glass jar. It

could explode in the process of freezing as the contents expand. Use water from

cooked onions, green beans, peas, potatoes, carrots, spinach, squash, parsnip,

or any other mild-flavored vegetables. But to make a rich vegetable stock, just

follow the recipe below.

 

Nutr. Assoc. : 0 0 0 0 4204 0 0 0 0