Flavored Vegetable Stock Recipe


Main Ingredient


 Olive oil/Corn oil2 Teaspoon
 Garlic2 Clove (10 gm), minced
 Minced shallots2 Teaspoon
 Water8 Cup (128 tbs)
 Dry white wine/Vermouth1⁄2 Cup (8 tbs)
 Onion1 Large, thinly sliced
 Leek1 , sliced
 Celery stalk1 , thinly sliced on the diagonal
 Carrot1 , peeled and thinly sliced
 Parsnip1 , thinly sliced
 Broccoli stems1 Cup (16 tbs), sliced
 Sliced fennel1 Cup (16 tbs) (With Some Tops)
 Whole black peppercorns5
 Juniper berries1⁄2 Teaspoon
 Bay leaf1
 Fresh thyme sprig/1/4 teaspoon dried thyme1

Nutrition Facts

Serving size: Complete recipe

Calories 947 Calories from Fat 228

% Daily Value*

Total Fat 27 g40.9%

Saturated Fat 2.3 g11.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 273.8 mg11.4%

Total Carbohydrates 151 g50.2%

Dietary Fiber 54.8 g219%

Sugars 29.9 g

Protein 30 g60.3%

Vitamin A 289.7% Vitamin C 429%

Calcium 153.1% Iron 144.9%

*Based on a 2000 Calorie diet


Heat the oil in a large stockpot over medium heat.
Add the garlic and shallots, and saute until they are translucent, 3 to 4 minutes.
Add the remaining ingredients and, over medium heat, bring the broth to a boil.
Reduce the heat to low and simmer the stock for 30 to 40 minutes, or until it has a good, rich flavor.
Strain the stock through a sieve, then allow it to cool completely before storing it in the refrigerator.