EARLY SUMMER LASAGNA REVISITED by Chef Kathleen Blake

Dice all the vegetables squashes and save the scraps for the stock. Sweat the garlic clove, the vegetable scraps then add water. Add the parsley stems and let boil for 1 hour to make the vegetable stock. Strain the stock and keep it hot…

 

 

 

 

Keep Reading:   Recipe

 

Leave a Reply

Your email address will not be published. Required fields are marked *