Vegetable Stock 1
Categories: Potato, Parsley, Onion, Carrot, Corn, Vegetables, Soups, Main dishes
4 tablespoons of regular Margarine
1 1/2 pounds of Potatoes, Quartered, about 5 medium
1 Yellow Onion; quartered,
5 Carrots; cut In 2" Pieces
1 cup of fresh Parsley, chopped
4 quarts of water
8 Peppercorns
2 Bay Leaves
1 teaspoon of dill Seed
Salt, to taste |
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Melt the margarine in an 8-quart pot. Add the potatoes, onion, carrots, parsnips and parsley; brown well, stirring frequently. Add the water, peppercorns, bay leaves, and dill seed. Bring to a full boil, reduce the heat and simmer, covered, 1 1/2 hours. Remove and discard the bay leaves. Cool completely and strain. Salt to taste. Discard the vegetables. Refrigerate the stock for several hours, then remove the congealed fat from the surface. Makes 3 1/2 Quarts Of Stock NOTE: This is a rich brown stock that can be used in place of beef stock in some recipes. Each 1 cup serving contains: Tot Sat Cal Prot Carb Fib Fat Fat Chol Sodium 70 2 G 12 G 2 G 2 G 0 0 0 From The Cookbook For The 90s by Helen V. Fisher File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip
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