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Basic Vegetable Stock

 

26

Yield

1

batch

Prep

15

min

Cook

30

min

Ready

45

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

2 heads celery
*
2 each onions
large
2 each carrots
1 bunch parsley leaves
stalks
10 cups 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

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Comments

Nutrition Facts

Serving Size 693g (24.4 oz)
Amount per Serving
Calories 396% of calories 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?

 

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