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Vegetables Stock

Submitted by Nadia

YIELD

1 batch

PREP

30 min

COOK

2 hrs

READY

2 hrs

Ingredients

1

X WATER
boiling *

1

X CELERY *

1

EACH CARROTS

1

EACH ASPARAGUS *

1

EACH TURNIP *

1

EACH PARSLEY LEAVES *

1

EACH POTATOES
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.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 57g (2.0 oz)

Amount per Serving

Calories 42 0% of calories from fat

% Daily Value *

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 13mg 1%

Total Carbohydrate 3g 3%

Dietary Fiber 1g 5%

Sugars g

Protein 2g

Vitamin A 51% • Vitamin C 7%

Calcium 1% • Iron 1%

* 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, Very low in sodium, Low Sodium