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- * 2 chopped carrots * 1 cup (tea) of chopped celery stalks * 2 chopped onions * 8 cups (tea) of water * 2 tablespoons of butter | 0 to taste
- In a large skillet over medium heat, melt the butter and sauté the carrot, celery, and onion for 5 minutes or until lightly browned.
Add the water, lower the heat and cook for 2 hours or until the water is reduced by half.
Allow to cool, strain and pour into ice cube trays.
Take it to the freezer for 6 hours, unmold, put in plastic bags, return to the freezer and use in your recipes.
It can be kept for up to 6 months in the freezer.
Don't throw away any leftover vegetables. Use them in beans or meat sauce that looks wonderful!!!
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