You are here

Rosie's Vegetable Stock

Healthycooking's picture
Ingredients
  Purified water 10 Cup (160 tbs)
  Carrots 2 Cup (32 tbs), coarsely chopped
  Potatoes 2 Medium
  Parsnips 1⁄2 Cup (8 tbs), chopped
  Turnip/Rutabaga 1⁄2 Cup (8 tbs), chopped
  Celery 1 Cup (16 tbs), chopped
  Onions 2 Medium, quartered (With Skin)
  Garlic 4 Clove (20 gm)
  Parsley sprigs 3
  Salt 2 Tablespoon
  Bay leaves 2
  Thyme 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Cayenne pepper 1 Pinch
Directions

MAKING
1. In a large water-filled pot, add all the ingredients and bring to boil.
2. Lower the heat and allow the mixture to be simmered for about 3 hours.
3. Using a colander or a fine sieve, strain the stock into an airtight container.
4. Cover and refrigerate for 3 to 5 days or freeze after cooling until used.

SERVING
5. Use it to steam vegetables and cook rice or polenta for extra flavor.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Method: 
Simmering
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
180 Minutes
Ready In: 
190 Minutes
Servings: 
10

Rate It

Your rating: None
4.073075
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 0 Calories from Fat 0

% Daily Value*

Total Fat 0.01 g0.02%

Saturated Fat 0 g0.01%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1162.8 mg48.4%

Total Carbohydrates 0.04 g0.01%

Dietary Fiber 0.02 g0.07%

Sugars 0 g

Protein 0.01 g0.02%

Vitamin A 0.5% Vitamin C 0.08%

Calcium 0.08% Iron 0.08%

*Based on a 2000 Calorie diet

0 Comments

Rosie's Vegetable Stock Recipe