Title: VEGETARIAN STOCK
  Categories: Mcdougall, Vegetarian, Stock
       Yield: 8 Servings
  
      12 c  Potato peels
      12 c  Water
      14 cl Garlic
       2 md Onions
       1    Celery stalk
       3    Parsley sprigs
       1    Bay leaf
  
    I rarely peel potatoes, but when I do, I save the peels for this
   delicious stock.  Keep vegetable trimmings in a plastic bag in the
   freezer until you have enough for stock.
   
    1. Slice cloves of garlic, Chop onions and slice celery.
    2. Place all of ghe ingredients in a large stock pot.
    3. Bring to a boil.  Remove any foam that may come to the top.
    4. Reduce heat, cover and simmer for 1 1/2 to 2 hours.
    5. Strain the stock, cool, cover and refrigerate or freeze
   
    The Loose Weight Naturally Cookbook
  
 

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