Basic vegetable stock (lf)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Carrots -- cut in chunks |
| Celery stalks -- cut in | ||
| Chunks | ||
| 3 | mediums | Onions -- cut in chunks |
| 30 | millilitres | Garlic -- minced |
| ⅓ | cup | Fresh parsley -- minced |
| Bay leaf | ||
| Whole peppercorns | ||
| ½ | teaspoon | Tarragon -- and/or other |
| Herb | ||
| 6 | cups | Water |
| PER CUP----- | ||
| *cals | ||
| *gm dietary fiber | ||
| *mg sodium | ||
Directions
Combine all ingredients in a large soup pot, and bring to a boil. Reduce heat to simmer, cover and let cook for about 1 hours. You may strain the vegetables out and use the clear brot, or put the stock in a blender and puree for a thicker stock, adding a bit more water if necessary. Makes 8 cups. (You can add other veggies, such as parsnips, turnips, leeks, etc., if desired)
Recipe By :
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