|Cook Your Own Veg|
|by Carol Klein|
No book has ever made it so easy for the gardener-cook to get the most from fresh veg, herbs, and leaves.
1 - 10 of 1,050 for vegetable stock
Preheat oven to ... Stir in tomatoes, stock and remaining ingredients. ... 416.6mg sodium, 64.5mg calcium, 188.9IU Vitamin A, 4.5mg Vitamin C, 2.6mg iron.
Repackage those leftovers ... sauce and colorful vegetables. It's so ... salt, pepper, chicken stock and milk and ... instead, reduce salt to 1/8 teaspoon.
Preheat oven to 450°F. Make glaze: In a small saucepan combine all ingredients and bring to a boil. Simmer for 30 seconds and remove from heat. Cool ...
Dry or canned ... greens, then add stock or water and beef base. Add vegetable soup mix and ... or more economical version, eliminate the meat entirely.
Repackage those leftovers ... sauce with colorful vegetables. It's so ... salt, pepper, chicken stock and milk and ... instead, reduce salt to 1/8 teaspoon.
In a stock pot, heat the oil. Add the vegetables and cook about ... stock immediately; keep in the refrigerator for 2-3 days, or freeze for up to one month.
Bring to a boil, simmer 40 minutes, remove from the heat, let stand 15 minutes.
Combine all ingredients in a stock pot. Bring to ... cheesecloth or paper towel-lined sieve into a large bowl; discard vegetables. Cover and chill. Yield 4 cups.
Spa cuisine has ... totally on what vegetables are available. In ... not allow the stock to boil or ... will turn cloudy and bitter. Makes about 10 cups.
Combine all ingredients ... and simmer until vegetables are tender (about ... liquid as base for vegetable soup or for recipes calling for broth or stock.
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