Vegetables Stock

2 hours Prep: 30 minutes Cook: 2 hours

42 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

1	x	water	boiling
1	x	celery
1	each	carrots
1	each	asparagus
1	each	turnip
1	each	parsley leaves
1	each	potato	peeled
1	each	dandelion leaves

Directions

Reduce heat and simmer for hours and hours until stock is reduced by at least half.

The more you reduce it, the easier it is to store- you can always thin it at cook time.

I use the ends/clippings/peelings/scraps from whatever I'm cooking to make stock, so the exact recipe varies from time to time.

If I don't have enough to make stock, I freeze the scraps until I get a pots worth.

Anyway, when you're done, strain the stock, cool and freeze the liquid.

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Nutrition Facts

Serving Size 57g

Amount per Serving

Calories 42 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 13mg	1%
Total Carbohydrate 10.0g	3%
Dietary Fiber 1.0g	5%
Sugars 1.0g
Protein 1.0g	2%

Vitamin A	51%		Vitamin C	7%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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