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Basic Vegetable Stock

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Submitted by trupert

YIELD

1 batch

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 2
HEADS HEADS CELERY *
2 2
EACH EACH ONIONS
large
2 2
EACH EACH CARROTS
1 1
BUNCH BUNCH PARSLEY LEAVES
stalks
10 2.4
CUPS L WATER

Directions

Clean and prepare the vegetables, chop coarsley and boil in the water for 30 mins.

Leave to cool, then purée the mixture and pass it through a sieve.

Discard the vegetable debris and store the stock in a sealed container in the frige.

Note: It will keep happily for a couple of weeks, or may be frozen for up to 3 months.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 693g (24.4 oz)
Amount per Serving
Calories 39 6% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 55mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 128% Vitamin C 43%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

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