Vegetable Stock
Vegetable scraps (peels, skins, tops, cores) of carrots, onions, celery, mushrooms, leeks, cabbage, bell peppers, and tomatoes make a great Vegetable Stock.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cspi.org.
Ingredients
- 2 Tbs. tomato paste
- 2 Tbs. extra-virgin olive oil
- 6-8 cups vegetable scraps
- 3 cloves garlic
- 2 bay leaves
- A few sprigs fresh thyme
- 1 tsp. peppercorns
- 2 quarts water
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