Vegetarian Stock
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | cups |
potatoes
peels |
|
| 12 | cups |
water
|
|
| 14 | cloves |
garlic
|
|
| 2 | medium |
onions
|
|
| 1 | each |
celery
stalk |
|
| 3 | each |
parsley sprigs
|
*
|
| 1 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.8 | l |
potatoes
peels |
|
| 2.8 | l |
water
|
|
| 14 | cloves |
garlic
|
|
| 2 | medium |
onions
|
|
| 1 | each |
celery
stalk |
|
| 3 | each |
parsley sprigs
|
*
|
| 1 | each |
bay leaves
|
*
|
Directions
Keep vegetable trimmings in a plastic bag in the freezer until you have enough for stock.
Slice cloves of garlic, chop onions and slice celery.
Place all of ghe ingredients in a large stock pot.
Bring to a boil. Remove any foam that may come to the top.
Reduce heat, cover and simmer for 1½ to 2 hours.
Strain the stock, cool, cover and refrigerate or freeze.
