Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Stock: All-Purpose Vegetable Stock




Source of Recipe


Veggie Life - January 1995


List of Ingredients




1 1/2 tablespoons Olive oil
2 cups Onion -- chopped
1 teaspoon Salt
1 cup Carrots -- chopped
1 cup Celery -- chopped
1 cup Parsnips -- chopped
1/2 small Garlic bulb
1 tablespoon Nutritional yeast
1 tablespoon Tomato puree
1 Bay leaf
2 teaspoons Black peppercorns -- whole
2 tablespoons Each: fresh chives, thyme -- b
1/2 bn Parsley
8 cups Water


Recipe



1. In a stock pot, heat the oil and add onions and carrots. Cook gently for to 15 mnutes, or until lightly
browned. Add the celery, parsnips, garlic, nutritional yeast and tomato and saute for another 5 to 10 minutes. Add her and water. Bring to a boil.

2. Strain the liquid, pression on the solids to extract as much of the liquid as possible. Discard the solids and refrigerate overnight.


Makes 6 to 7 cups.