Scrub and coarsley chop carrots, turnip, celery, peel and chop onions. Melt butter in 8-quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes). Add water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a boil. Reduce heat and simmer for 1-1/2 hours. Strain and discard vegetables. Makes 2-1/2 quarts stock. You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. You can freeze extra stock for future use. From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip
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|Serving Size: 1 Serving (2250g)|
|Recipe Makes: 1|
|Calories from Fat: 222 (43%)|
|Amt Per Serving||% DV|
|Total Fat 24.6g||33 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 61mg||19 %|
|Sodium 563.7mg||19 %|
|Potassium 1909.6mg||50 %|
|Total Carbohydrate 71.6g||21 %|
|Dietary Fiber 19.4g||77 %|
|Sugars, other 52.2g|
|Protein 9.4g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 511
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