Rosie's Vegetable Stock Recipe

Summary

Preparation Time10 MinCooking Time3 Hr 0 Min
Ready In3 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyCuisine
MethodMain Ingredient
Interest Group

Ingredients

 Purified water10 Cup (160 tbs)
 Carrots2 Cup (32 tbs), coarsely chopped
 Potatoes2 Medium
 Parsnips1⁄2 Cup (8 tbs), chopped
 Turnip/Rutabaga1⁄2 Cup (8 tbs), chopped
 Celery1 Cup (16 tbs), chopped
 Onions2 Medium, quartered (With Skin)
 Garlic4 Clove (20 gm)
 Parsley sprigs3
 Salt2 Tablespoon
 Bay leaves2
 Thyme1⁄2 Teaspoon
 Freshly ground black pepper1⁄2 Teaspoon
 Cayenne pepper1 Pinch

Nutrition Facts

Serving size: Complete recipe

Calories 2 Calories from Fat 1

% Daily Value*

Total Fat 0.11 g0.18%

Saturated Fat 0.02 g0.11%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 11627.7 mg484.5%

Total Carbohydrates 0.37 g0.12%

Dietary Fiber 0.18 g0.72%

Sugars 0.1 g

Protein 0.08 g0.16%

Vitamin A 5.5% Vitamin C 0.84%

Calcium 0.8% Iron 0.84%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a large water-filled pot, add all the ingredients and bring to boil.
2. Lower the heat and allow the mixture to be simmered for about 3 hours.
3. Using a colander or a fine sieve, strain the stock into an airtight container.
4. Cover and refrigerate for 3 to 5 days or freeze after cooling until used.

SERVING
5. Use it to steam vegetables and cook rice or polenta for extra flavor.
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