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Vegetable stock70 minutes / 10 cupsseveral recipes call for vegetable stock;
homemade stock is always better; easy to make, and can be stored in refrigerator or freezer; [0 / 0 found this useful , viewed 152 times]
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Ingredients- 2 large carrots, chopped
- 2 large parsnips chopped - celery sticks (about 2 lb), chopped - 4 bay leaves - 2 tblspoons peppercorns - 20 cups water Directions- place all ingredients in cooking pot
- boil, with lid on, for about 1 hour - strain, let cool down and refrigerate to use when needed |
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