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Easy Court Bouillon

Western.Chefs's picture
Ingredients
  White wine 125 Milliliter (1/2 Cup)
  Water 2 1⁄2 Liter (10 Cups)
  Onions 2 , peeled
  Carrots 1⁄2 Pound, sliced (225 Grams)
  Bay leaf 1
  Sprig thyme 1 Large
  Salt 2 Teaspoon
  Tarragon vinegar 125 Milliliter (1/2 Cup)
  Chopped parsley 2 Cup (32 tbs) (With Stalks)
  Peppercorns 12
Directions

Put all the ingredients into a saucepan and bring to just under boiling point.
Simmer gently for 1 hour.
Strain, cool and refrigerate.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Boiled
Ingredient: 
Meat
Cook Time: 
60 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 358 Calories from Fat 12

% Daily Value*

Total Fat 1 g2.2%

Saturated Fat 0.31 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4086.1 mg170.3%

Total Carbohydrates 56 g18.8%

Dietary Fiber 13.5 g54.1%

Sugars 24.1 g

Protein 7 g14.4%

Vitamin A 862.1% Vitamin C 195.2%

Calcium 25.8% Iron 34.2%

*Based on a 2000 Calorie diet

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Easy Court Bouillon Recipe