it's all about my favorite filipino food recipe atbp...
Vegetable Stock
Ingredients :
· 6 cups water
· 1 large sweet potato, diced
· 2 to 4 celery stalks, chopped
· 2 large leeks, cleaned and sliced
· 1 large onion, chopped
· 1/2 cup chopped parsley
· 2 to 4 cloves garlic
· 2 bay leaves
· 1/4 tsp. pepper
· 1/8 tsp. salt
(Cooking Conversion Chart)
Cooking Procedures :
1. Combine all the ingredients in a large pot. Bring to a boil over medium-high heat.
2. Reduce heat to low. Let it simmer, covered, for 1-1/2 hours. Remove from heat. Let it cool.
3. Pour mixture through a strainer, discarding solids. Refrigerate until use.
4. Stock can be kept refrigerated for up to 3 days or up to 6 months if frozen in airtight containers.
1. Combine all the ingredients in a large pot. Bring to a boil over medium-high heat.
2. Reduce heat to low. Let it simmer, covered, for 1-1/2 hours. Remove from heat. Let it cool.
3. Pour mixture through a strainer, discarding solids. Refrigerate until use.
4. Stock can be kept refrigerated for up to 3 days or up to 6 months if frozen in airtight containers.
This Vegetable Stock is Posted under
· Fruits, Grains, & Vegetables:Vegetables · Restricted & Special Diets:Diabetic · Restricted & Special Diets:Vegetarian · Soups & Stuff:Stocks
· Fruits, Grains, & Vegetables:Vegetables · Restricted & Special Diets:Diabetic · Restricted & Special Diets:Vegetarian · Soups & Stuff:Stocks
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"Give us each day our daily bread." (Luke 11:3)
Give me the gift of contentment, Lord, now and always. Amen.
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