Basic Vegetable Stock
26
26
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.
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?
