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Vegetable Stock

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Categories: Vegetarian
Type: Soups and Stews

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

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Directions:

  1. Bring a large pot of water to a boil and add all the ingredients. Simmer for 40 minutes.
  2. Cool and strain.
  3. 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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