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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 47.5
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 115.0 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 1.4 g

View full nutritional breakdown of Vegetable Stock/Broth calories by ingredient
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Vegetable Stock/Broth

Submitted by: UMYERS

Introduction

From Julia Child's cookbook From Julia Child's cookbook
Number of Servings: 6

Ingredients

    Carrots, raw, 6 medium
    Celery, raw, 3 stalk, medium (7-1/2" - 8" long)
    Onions, raw, 1 large
    Leeks, (bulb and lower leaf-portion)
    Flat-leaf Parsley, .5 cup
    Thyme, ground, 2 tsp
    Not found in database:
    1 tsp black peppercorns
    1 dried bay leaf
    1 1/4 sea salt

Directions

Wash, chop all vegetable ingredients.
Combine in 6 quart pot. Add 3 quarts of water and bring to a boil over high heat. Lower the heat to maintain a simmer and cook until flavorful, about 50 mins. Strain broth. Store in refrigerator up to 5 days or freezer for up to 6 months. Makes 6-7 cups of broth which can be used as soup base or to flavor other foods.

Number of Servings: 6

Recipe submitted by SparkPeople user UMYERS.






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