Vegetable Stock from Treasured Polish Recipes for Americans by Polanie Club
Wash vegetables, cut into small pieces and saute in butter under cover until they turn yellow. Add water and simmer for half hour. Strain before serving.
Ingredients
- Salt and pepper
- 2 qts. cold water
- 4 carrots
- 4 stalks celery
- 2 tablespoon butter
- 2 sprigs parsley
- 1 onion
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