Vegetable stock
Vegetable stock
Ingredients/Components
- cold water
- bay leaf - 1 item
- carrots, chopped - 3 item
- tomato - 1 item
- celery sticks, chopped - 3 item
- leeks, sliced - 3 item
- black peppercorn - 1/2 tsp
- parsley stalks - 6 item
- yellow rutabaga, chopped - 1 item
- button mushrooms, chopped - 1 item
How to make vegetable stock:
This stock is fat-free and light in flavor. Use as a base for your soups and homemade risotto.Place all in large pan; simmer for 1 hour; cool and strain. Discard vegetables. Store in fridge or may be frozen for up to 2 months.
Recipe categories: Vegetables, Soups & stews, Stocks.
Rating:
Related ingredients:
sugar, pkg, milk, salt, butter, carton sour cream
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