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Flavored Vegetable Stock

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  Olive oil/Corn oil 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Minced shallots 2 Teaspoon
  Water 8 Cup (128 tbs)
  Dry white wine/Vermouth 1⁄2 Cup (8 tbs)
  Onion 1 Large, thinly sliced
  Leek 1 , sliced
  Celery stalk 1 , thinly sliced on the diagonal
  Carrot 1 , peeled and thinly sliced
  Parsnip 1 , thinly sliced
  Broccoli stems 1 Cup (16 tbs), sliced
  Sliced fennel 1 Cup (16 tbs) (With Some Tops)
  Whole black peppercorns 5
  Juniper berries 1⁄2 Teaspoon
  Bay leaf 1
  Fresh thyme sprig/1/4 teaspoon dried thyme 1

Heat the oil in a large stockpot over medium heat.
Add the garlic and shallots, and saute until they are translucent, 3 to 4 minutes.
Add the remaining ingredients and, over medium heat, bring the broth to a boil.
Reduce the heat to low and simmer the stock for 30 to 40 minutes, or until it has a good, rich flavor.
Strain the stock through a sieve, then allow it to cool completely before storing it in the refrigerator.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 947 Calories from Fat 228

% Daily Value*

Total Fat 27 g40.9%

Saturated Fat 2.3 g11.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 273.8 mg11.4%

Total Carbohydrates 151 g50.2%

Dietary Fiber 54.8 g219%

Sugars 29.9 g

Protein 30 g60.3%

Vitamin A 289.7% Vitamin C 429%

Calcium 153.1% Iron 144.9%

*Based on a 2000 Calorie diet

Flavored Vegetable Stock Recipe