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Winter Vegetable Stock

Submitted by petem

YIELD

4 servings

PREP

30 min

COOK

60 min

READY

Ingredients

2

TABLESPOONS BUTTER
or olive oil

1

EACH ONIONS
diced into 1/2in squares

1

CUP LEEKS
roughly roughly

2

MEDIUM CARROTS
and diced

4

STALKS CELERY STALKS
plus celery leaves, diced *

1

CUP WINTER SQUASH
cubed *

1

CUP CHARD STEMS
cut into 1in lengths *

1

MEDIUM POTATOES
diced *

½

CELERY CELERIAC ROOT
scrubbed, diced *

¼

CUP LENTILS
rinsed

6

SPRIGS THYME SPRIGS *

2

EACH BAY LEAVES *

2

HANDFULS BORAGE LEAVES *

3

EACH SAGE LEAVES *

10

EACH PARSLEY SPRIGS
roughly chopped *

4

CLOVES GARLIC
peeled and chopped

1

TEASPOON SALT

2

TEASPOONS NUTRITIONAL YEAST FLAKES
optional

8 ½

CUPS WATER
cold

Directions

Heat the butter or oil in a wide pot, add the vegetables, lentils, herbs, garlic, salt, nutritional yeast, and ½ cup water.

Stew over medium-low heat for 15 to 20 minutes.

Pour in the 8 cups of cold water and bring to a boil.

Simmer, partially covered, for 30 to 40 minutes.

Pour the stock through a sieve and press out as much of the liquid as possible.

Use it as is, or reduce it further for a richer flavor.

Taste and season with more salt, if needed.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 616g (21.7 oz)

Amount per Serving

Calories 147 37% of calories from fat

% Daily Value *

Total Fat 6g 9%

Saturated Fat 4g 18%

Trans Fat 0g

Cholesterol 15mg 5%

Sodium 787mg 33%

Total Carbohydrate 6g 6%

Dietary Fiber 6g 23%

Sugars g

Protein 11g

Vitamin A 114% • Vitamin C 16%

Calcium 7% • Iron 10%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Trans-fat Free, High Fiber