Vegetable Stock Recipe
Ingredients
| Medium onions - 2, cut into eighths | ||
| Small leeks - 2 (white and green part), chopped coarse and rinsed well | ||
| Carrots - 2, cut into 2-inch lengths | ||
| Parsnips - 2, cut into 2-inch lengths | ||
| Canned tomato | 1 Cup (16 tbs), chopped | |
| Garlic | 6 Clove (5gm) | |
| Parsley sprigs | 4 | |
| Bay leaf | 1 | |
| Dried thyme | 1/2 Teaspoon | |
| Water | 4 Quart | |
Directions
MAKING
1) In a large kettle add all the ingredients>
2) Stir to mix and bring to a boil.
3) Simmer for 1 1/2 hours till vegetables are cooked.
4) Strain in a large bowl.
SERVING
5) Serve hot.
1) In a large kettle add all the ingredients>
2) Stir to mix and bring to a boil.
3) Simmer for 1 1/2 hours till vegetables are cooked.
4) Strain in a large bowl.
SERVING
5) Serve hot.
Chef
