Friday Anne Keyes | Vegetable Stock (from Vegetable Base) 01
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Vegetable Stock (from Vegetable Base) 01

Vegetable Stock (from Vegetable Base) 01

Vegetable Stock (from Vegetable Base) 01
Vegetable Stock (from Vegetable Base) 01
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This is just a general utility recipe. Vegetable Base products vary greatly in taste, quality, strength, and come in a variety of types, such as low salt, salt free, regular, concentrated, low fat, no fat... They used to be notorious for and made almost entirely of salt, but times have changed. The quality and taste of these products is greatly improved. This recipe is just a general guide; follow the directions on your individual product for best results.
Servings Prep Time
5 gallons 5 minutes
Cook Time Passive Time
30 minutes 5 minutes
Servings Prep Time
5 gallons 5 minutes
Cook Time Passive Time
30 minutes 5 minutes
Vegetable Stock (from Vegetable Base) 01
Vegetable Stock (from Vegetable Base) 01
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is just a general utility recipe. Vegetable Base products vary greatly in taste, quality, strength, and come in a variety of types, such as low salt, salt free, regular, concentrated, low fat, no fat... They used to be notorious for and made almost entirely of salt, but times have changed. The quality and taste of these products is greatly improved. This recipe is just a general guide; follow the directions on your individual product for best results.
Servings Prep Time
5 gallons 5 minutes
Cook Time Passive Time
30 minutes 5 minutes
Servings Prep Time
5 gallons 5 minutes
Cook Time Passive Time
30 minutes 5 minutes
Ingredients
Servings: gallons
Units:
Instructions
  1. Add the Vegetable Base to 5 gallons of Water, bring to a boil, and simmer for about 5 minutes.
  2. Use immediately, or cool a little and store refrigerated.
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