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Vegetable Stock Recipe

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This recipe for Vegetable Stock, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Vella
Added: Thursday, April 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 1/2 quart water
3 med. onions, diced
5 stalks celery, diced
1 lb. carrots, scraped & diced
1 small bunch parsley
1 med. turnip, diced
3 cloves garlic, quartered
3 bay leaves
1 tsp. dried whole thyme

Directions:
Directions:
Combine all ingredients in a stock pot. Bring to a boil; cover, reduce heat and simmer 1 1/2 hours. Uncover and continue cooking 2 hours.
Strain stock through a cheesecloth or paper towel-lined sieve into a large bowl; discard vegetables. Cover and chill. Yield 4 cups.

 

 

 

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