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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.

excerpted from:

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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