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Vegetable Stock
Parsnips and leeks contribute hearty flavor to this vegetable stock.
Ingredients:
- 1 large yellow onion, cut into quarters
- 2 carrots, washed, with ends removed, cut into large pieces
- 2 celery ribs, washed and cut
- Parsley stems
- Garlic skins
- Apple skins and cores
- Mushroom stems
- Parsnips
- Leeks
Directions:
- Bring a large pot of water to a boil and add all the ingredients. Simmer for 40 minutes.
- Cool and strain.
- Refrigerate or freeze.
From Eat Right for Your Baby by Dr. Peter J. D'Adamo with Catherine Whitney. Copyright © 2004.
To order this book visit www.penguin.com. Get a 15% discount with the coupon code FENPARENT.
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