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Vegetable Stock Recipe

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

Contributor:  
Contributor:  
Guff and Vic
Added: Thursday, January 27, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Discarded veggie stuff (stems, leaves, seeds, pits, etc); veggies in fridge that won’t get used, etc.
1 Bay leaf
2 garlic cloves
carrots celery
onion
salt
5 peppercorns
sprigs of thyme and parsley
low sodium tamari
Water

Directions:
Directions:
In a 1 gallon ziplock, add veggie stuff (scraps, stuff that won’t get used) and freeze.
Heat a large stock pot with olive oil.
When zip lock is full, chop contents and include in stock pot.
Add remaining ingredients
Add water to veggie level
Bring to boil: simmer 60 minutes (add water to veggie level throughout)
Add salt, pepper, low sodium tamari to taste and simmer 20 more minutes, uncovered.
Strain the veggies into a pot; further strain through a cheese cloth into a pitcher.
For single serving storage, pour mixture into ice cube trays.
The broth will keep for a week in your refrigerator and two months in your freezer.

Personal Notes:
Personal Notes:
Great way to "re-use" all your veggies!

 

 

 

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