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Vegetable Stock
Book Information
The French Laundry Cookbook
Page: 227
Ingredients
Bay Leaf
Canola Oil
Carrot
Fennel Bulb
Leek
Parsley
Spanish Onion
Thyme
This recipe is used in the following recipes:
Chestnut Agnolotti with Fontina and Celery Root Purée
Hearts of Palm with Purée of Marrow Beans and Field Greens
Purée of English Pea Soup with White Truffle Oil and Parmesan Crisps
White Corn Agnolotti with Summer Truffles
Tags
Meat