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HEALTHY RECIPE-OF-THE-MONTH
Vegetable Stock
Great for soups and vegetable dishes.
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2 medium leeks if available (wash well and use white and lighter green part of leaf) 4 sweet onions - about 3 cups chopped 6 carrots - about 2 cups chopped 3 to 4 stalks celery - about 1 cup chopped About 1 Tbsp virgin olive oil 1/2 tsp of Roasted garlic herb or other garlic as desired 1/4 tsp marjoram 1/4 tsp savory Optional - Bay leaf Optional - 1/4 cup Finely chopped green and/or red peppers
- 1. Trim and finely chop the leeks, onions, carrots, celery.
- 2. Heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly.
- 3. Add 1 1/2 gallons of cold water. (Optional: add bay leaf)
- 4. Bring to a boil, reduce heat and simmer, partly covered, for 1 hour.
- 5. Strain stock through cheesecloth or very fine strainer
- 6. Stir the marjoram and savory into the liquid
- 7. Use immediately or cool or 1 or 2 days use or freeze in ice cube trays - pack in zip lock bags
Have fun with this quick and easy addition to your cooking. You can experiment with other favorite herbs.
Culbreths at The Olive Branch, On the Net since 1996
P.O. Box 1421, Lawrenceville, Ga. 30046
Distributor for Life Plus Products
Life Plus Corporate Office, Batesville, Arkansas