Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Regular Margarine 4 qt Water
1 1/2 lb Potatoes, Quartered, Abt 5Md 8 ea Peppercorns
1 ea Yellow Onion; Quartered, Md 2 ea Bay Leaves
5 ea Carrots; Cut In 2" Pieces 1 t Dill Seed
6 ea Parsnips; Cut in 2' Pieces 1 x Salt; To Taste
1 c Fresh Parsley; Chopped

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: Cal Prot
Carb Fib Fat Fat Chol
Sodium

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