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Wine Court Bouillon

Meat.World's picture
Ingredients
  Dry white wine/Red wine 2 Cup (32 tbs)
  Onion 1 Large, sliced
  Carrot 1 Large, sliced
  Garlic 2 Clove (10 gm), crushed
  Celery rib 1 , diced
  White of leek 1 , sliced
  Parsley sprigs 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Water 6 Cup (96 tbs)
  Salt To Taste
  Peppercorns 5
Directions

Put the vegetables, herbs and water into a large nonreactive pan and season with a pinch of salt.
Bring to a boil, then reduce the heat, cover and simmer for 15 minutes.
Pour in the wine and simmer for a further 10 minutes.
Add the peppercorns, then simmer for five minutes longer.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Servings: 
4

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 163 Calories from Fat 3

% Daily Value*

Total Fat 0.31 g0.48%

Saturated Fat 0.07 g0.36%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 136.6 mg5.7%

Total Carbohydrates 18 g6%

Dietary Fiber 2.9 g11.4%

Sugars 6.7 g

Protein 2 g4%

Vitamin A 83.2% Vitamin C 35.5%

Calcium 7.2% Iron 9.8%

*Based on a 2000 Calorie diet

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Wine Court Bouillon Recipe