Vegetable Stock, S=1 cup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 33.0
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 37.3 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.4 g
- Protein: 0.7 g
View full nutritional breakdown of Vegetable Stock, S=1 cup calories by ingredient
Introduction
Freeze in a freezer container to use anytime. Will last about 3 months frozen. Freeze in a freezer container to use anytime. Will last about 3 months frozen.Number of Servings: 16
Ingredients
-
1 gallon water (16 cups)
1 medium onion, peeled and chopped
1 small onion with skin, quartered
2 medium leek (white and green parts) rinsed and chopped
3 medium ribs celery cut into 2 inch pieces
2 medium carrots, scrubbed and chopped into 2 inches chunks
1/2 medium turnip
1/2 small tomato
3 cloves of garlic, smashed and peeled
2 TBS Canola Oil
Seasoning sachet
1 bay leaf
2 springs of fresh thyme
4 fresh parsley stems
3 to 4 whole black peppercorns
1 whole clove
3 fresh sage leaves
Directions
Make a seasoning sachet by tying the spices into a piece of cheesecloth.
In a stock pot or a soup pot, heat the oil over medium heat. Lower the heat and add the vegetables and heat for about 5 minutes until the onions are soft and translucent. Do not brown the vegetables.
Add the water and the sachet and bring to a boil, then, lower the heat and simmer for 30 to 45 minutes. Cool for one hour, strain, pour into freezer containers, and freeze or refrigerate.
Makes 16 1-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user CARIKE3.
In a stock pot or a soup pot, heat the oil over medium heat. Lower the heat and add the vegetables and heat for about 5 minutes until the onions are soft and translucent. Do not brown the vegetables.
Add the water and the sachet and bring to a boil, then, lower the heat and simmer for 30 to 45 minutes. Cool for one hour, strain, pour into freezer containers, and freeze or refrigerate.
Makes 16 1-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user CARIKE3.