Light Vegetable Stock
Yield
1 servingsPrep
?Cook
60 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
onions
|
*
|
| 2 | x |
garlic cloves
|
*
|
| 1 | x |
celery stalks
|
*
|
| 1 | x |
carrots
|
*
|
| 1 | x |
bouquet garni
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
onions
|
*
|
| 2 | x |
garlic cloves
|
*
|
| 1 | x |
celery stalks
|
*
|
| 1 | x |
carrots
|
*
|
| 1 | x |
bouquet garni
|
*
|
Directions
Put all ingredients into a saucepan.
Cover generously with water and bring to a boil.
Simmer, half-covered, for about 1 hour, then strain.
Other vegetables and flavorings, such as leeks, thinly pared lemon rind and allspice berries, can be added.
Peelings from well-scrubed potatoes also give a particularly pleasant flavor to vegetable stock.
