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November 2018

Potato Recipes

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Fido's Rewards

Fido's Rewards Recipe
3/4 c Hot Water or Meat Juices 1/2 c Powdered Milk 1 Egg, Beaten 1/3 c Margerine 1/2 ts Salt (o...

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Winter Vegetable Stock Recipe

Winter Vegetable Stock recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Winter Vegetable Stock recipe  PDF


2 tb Butter or olive oil
1 Onion
diced into 1/2 in squares 1 c Leek greens roughly chopped
2 md Carrots peeled and diced
4 Outer stalks of celery plus
Celery leaves diced 1 c Cubed winter squash
OR Squash Seeds and amp Skins 1 c Chard stems
cut into 1 in lengths 1 md Potato diced, OR
1 c Thick Potato Parings
1/2 Celery root scrubbed, diced
1/4 c Lentils rinsed
6 Thyme sprigs OR
1/4 ts Dried thyme
2 Bay leaves
2 Handfuls borage leaves
OR Chard leaves, lettuce or nettles 3 Sage leaves
10 Parsley sprigs
roughly chopped 4 Garlic cloves
peeled and chopped 1 ts Salt
2 ts Nutritional yeast (optional)
8 1/2 c Cold water
HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils, herbs, garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over medium low heat for 15 to 20 minutes. Pour in the 8 cups of cold water and bring to a boil then simmer, partially covered, for 30 to 40 minutes. Pour the stock through a sieve and press out as much of the liquid as possible. Use it as is, or reduce it further for a richer flavor. Taste and season with more salt, if needed. Makes 4 to 6 Cups

Winter Vegetable Stock recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
882 people have voted
Last Reviewed on 2018-11-13



Tuesday, Nov 13 2018 Download & Print Winter Vegetable Stock recipe  PDF   Potato recipes RSS   New

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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