Vegetables Stock
Yield
1 batchPrep
30 minCook
2 hrsReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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.
