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Vegetable Stock

Diet.Chef's picture
Ingredients
  Butter 2 Tablespoon
  Fresh parsley sprigs/1 teaspoon dried parsley flakes 2
  Onion 1 Large, sliced
  Carrot 1 Large, sliced
  Celery stalks 3 , sliced
  Water 2 Quart
  Whole peppercorns 6
  Whole cloves 2
  Bay leaf 1
  Wine vinegar 2 Tablespoon
Directions

MAKING
1. In a saucepan, melt butter over medium heat.
2. Add all the vegetables into the pan and saute them for 5 minutes.
3. Further, add water and seasonings to taste, cover it with a lid and simmer for about 30 minutes.

SERVING
4. Strain and use the stock to make soup and serve in soup bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Simmering
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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4.36875
Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 402 Calories from Fat 221

% Daily Value*

Total Fat 25 g38.7%

Saturated Fat 15.6 g78.2%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 169.2 mg7%

Total Carbohydrates 42 g14%

Dietary Fiber 9.8 g39.2%

Sugars 18.9 g

Protein 5 g10.9%

Vitamin A 271.7% Vitamin C 58.8%

Calcium 16.6% Iron 10.4%

*Based on a 2000 Calorie diet

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Vegetable Stock Recipe