Friday, October 5, 2012

[MC-AllEthnic-Recipes] Stock for Curried Soups and Dishes - 20g Carbohydrate; 7g Dietary Fiber

  

                        * Exported from MasterCook *                        Stock for Curried Soups and Dishes    Recipe By     :  Serving Size  : 6     Preparation Time :0:00  Categories    : Condiment                       LowCal (Less than 300 cals)                  LowerCarbs                      Veggie      Amount  Measure       Ingredient -- Preparation Method  --------  ------------  --------------------------------    2        Tablespoons  clarified butter -- to 3 Tablespoons    2                     carrots -- peeled and diced    3                     zucchini -- or yellow squash, diced    1                     celery stalk -- with leaves, diced    1              large  red onion -- sliced    1              small  potato -- chopped    3             sprigs  parsley    3                     garlic cloves -- peeled and roughly chopped    1              piece  cinnamon stick -- 3-inches long    6                     cloves    2          teaspoons  coriander seeds    1           teaspoon  cumin seeds       1/4      teaspoon  cardamom seeds    1 1/2      teaspoons  salt    8               cups  water    Heat the clarified butter in a soup pot and add the vegetables, herbs,  spices, and salt, giving the vegetables a stir to coat them well with the  butter. Cook over medium heat, stirring frequently, until the onion begins  to color, about 10 minutes; then add the water. Bring to a boil, lower the  heat, and simmer about 30 minutes.    Strain the stock, and use it in soups seasoned with Indian spices. If you  wish to use it in a vegetable stew, return the strained stock to the stove  and reduce it, simmering it for another half hour or so to strengthen the  flavor.    Makes 6 cups    Source:    "The Greens Cookbook: Extraordinary Vegetarian Cuisine from the    Celebrated Restaurant by Deborah Madison, 1987"  S(Formatted by Chupa Babi):    "Sept 2012"  Yield:    "6 cups"                                      - - - - - - - - - - - - - - - - - - -     Per Serving (excluding unknown items): 132 Calories; 6g Fat (37.2%  calories from fat); 4g Protein; 20g Carbohydrate; 7g Dietary Fiber; 11mg  Cholesterol; 596mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2  Vegetable; 1 Fat.      Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 253 0 0

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