Light vegetable stock from The Best of Gourmet 2000: Featuring the Flavors of Thailand by Gourmet Magazine Editors

  • bay leaves
  • carrots
  • celery
  • cilantro
  • garlic
  • onions
  • parsley
  • turnips
  • black peppercorns
  • potatoes
  • dried thyme

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Stock can be made 4 days ahead and chilled or can be frozen for 1 month.

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