vegetable stock
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp sunflower oil1 onion, finely chopped2 leeks, thinly sliced2 celery stalks, finely chopped1 large potato diced2 carrots thinly sliced2 small parsnips, thinly sliced1 small turnip, thinly sliced2 bay leaves6 fresh parsley sprigs2/3 cup dry white wine4 cups water
1) Heat oil in large pan. add onion, leeks, celery, and potato and cook over low heat, stirring frequently, for about 8 minutes, until softened and just beginning to color.
2) Add the carrots, parsnips, turnip, bay leaves, parsley sprigs, and white wine, stir well, and cook for two minutes, until alcohol has evaporated. increase the heat to medium, pour in the water, and bring to a boil. reduce heat, cover, and simmer for 1 hour.
3) remove the pan from the heat and strain the basic vegetable stock into a bowl through a fine strainer;cover with plastic wrap and store up to 2 days in the refridgerator
Number of Servings: 4
Recipe submitted by SparkPeople user JAY5133.
2) Add the carrots, parsnips, turnip, bay leaves, parsley sprigs, and white wine, stir well, and cook for two minutes, until alcohol has evaporated. increase the heat to medium, pour in the water, and bring to a boil. reduce heat, cover, and simmer for 1 hour.
3) remove the pan from the heat and strain the basic vegetable stock into a bowl through a fine strainer;cover with plastic wrap and store up to 2 days in the refridgerator
Number of Servings: 4
Recipe submitted by SparkPeople user JAY5133.
Nutritional Info Amount Per Serving
- Calories: 87.7
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 6.8 mg
- Total Carbs: 0.3 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
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