Moosewood-Garlic Peppercorn Stock

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* Exported from MasterCook *

 

Garlic Peppercorn Stock

 

Recipe By :Moosewood Restaurant New Classics, pg 63

Serving Size : 0 Preparation Time :0:20

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

10 cups water

3 whole heads of garlic, broken into cloves

2 potatoes -- scrubbed and thickly

2 carrots -- peeled and quartered

3 celery stalks -- coarsely chopped

1/4 teaspoon whole black peppercorn

4 fresh parsley sprigs

3 bay leaves

1/2 teaspoon salt

1/4 teaspoon dried thyme

 

Combine the ingredients for your stock in a large soup pot, cover and

bring to a boil on high heat. Lower the heat and still covered, simmer

for about 1 hour.

 

Allow to cool slightly and then strain the stock through a sieve or

colander. Use it immediately, or refrigerate in a covered container for

up to 4 days, or freeze it for up to 6 months.

 

Yield:

" 8 cups "

T(Cooking Time):

" 1:00 "

 

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Per Serving (excluding unknown items): 281 Calories; 1g Fat (2.2% calories

from fat); 8g Protein; 64g Carbohydrate; 11g Dietary Fiber; 0mg

Cholesterol; 1310mg Sodium. Exchanges: 3 Grain(Starch); 3 1/2 Vegetable;

0 Fat.

 

 

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