Brown Vegetable Stock Recipe
Ingredients
| Mixed vegetables | 2 Pound ((carrots, leeks, onions, celery, turnips, etc.) | |
| Butter/Margarine | 1⁄4 Cup (4 tbs) | |
| Water | 2 1⁄2 Quart | |
| Salt | 1⁄2 Teaspoon | |
| Thyme | 1⁄2 Teaspoon | |
| Parsley sprigs | 3 | |
| Bay leaf | 1⁄2 | |
| Pepper | 1 Dash |
Nutrition Facts
Serving size: Complete recipe
Calories 1015 Calories from Fat 402
% Daily Value*
Total Fat 46 g70.4%
Saturated Fat 28.9 g144.6%
Trans Fat 0 g
Cholesterol 121 mg40.3%
Sodium 1182.3 mg49.3%
Total Carbohydrates 123 g40.8%
Dietary Fiber 20.8 g83.3%
Sugars 40.5 g
Protein 21 g42%
Vitamin A 289.7% Vitamin C 65.4%
Calcium 23.5% Iron 4.9%
*Based on a 2000 Calorie diet
Directions
2. Add water and seasonings. Cover.
3. Simmer 1 1/2 hours or until vegetables are tender.
4. Strain and chill. White Vegetable Stock: If a lighter, clearer stock is desired, omit butter and do not brown vegetables.
Chef
