Real vegetable stock

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Recipe by: yven

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Regular Margarine 1 c Fresh Parsley -- Chopped
1 1/2 lb Potatoes, Quartered -- Abt 5 4 qt Water
Md 8 ea Peppercorns
1 md Yellow Onion -- Quartered 2 ea Bay Leaves
5 ea Carrots -- Cut In 2" Pieces 1 ts Dill Seed
6 ea Parsnips -- Cut In 2' Salt -- To Taste
Pieces

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.

Recipe By :

From: Marjorie Scofield Date: 04-17-95 (159) Fido:
Cooking