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Fresh Vegetable Stock Recipe

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Fresh Vegetable Stock Recipe

Prep Time: Cook Time:

Ingredients

  • Fennel, bulb, raw | 0.50 bulb
  • Celery, raw | 1.00 stalk, medium 7-1/2" - 8" long
  • Carrots, raw | 1.00 large 7-1/4" to 8-/1/2" long
  • Shallots, raw | 1.00 cup
  • Garlic, raw | 1.00 Tbsp
  • Spices, bay leaf | 1.00 whole
  • Parsley, raw | 1.00 sprigs
  • Drinking tap water | 2.00 liter
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 103.09 mg

Fat per serving: 0.42 g

Saturated fat per serving: 0.05 g

Protein per serving: 3.56 g

Sodium per serving: 122.07 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Chop the celery and dice carrots.
  2. Take a large saucepan and put all the ingredients then heat until boil.
  3. Remove surface scum with a flat spoon and reduce to a gentle simmer. Partially cover and cook for about 45 minutes.
  4. Line a strainer with the cheese cloth and put over a bowl. Ladle the stock through the strainer. Discard the herbs and vegetables.
  5. Cover and store in refrigerator for up to 3 days.

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