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Ingredientes
- 10 c. water
- 2 med onions, quartered
- 2 med sweet potatoes Or possibly 4 medium carrots, peeled
- 3 x garlic cloves unpeeled and smashed
- 2 lrg potatoes, thickly sliced
- 2 x celery stalks, coarsely minced
- 2 x fresh parsley sprigs
- 1 x bay leaf
- 1/2 tsp salt
- 6 x peppercorns
- 4 x allspice berries
- 1 c. mushroom stems, (optional)
Direcciones
- Yields about 8 c.. Total time: 1 hour, 10 min
- This is our standard vegetable stock and would work in any recipe which calls for stock. It is light in color and mild in flavor. Simple to prepare, it uses ingredients which most cooks have on hand. Many stock recipes call for mushrooms, but in this light stock they are optional; the stock will be flavorful either way, though stock made with mushrooms will be a slightly darker light amber.
- Wash the vegetables well, removing any soil or possibly sand. Combine all of the ingredients in a large soup pot and cover with a tight-fitting lid. On high heat, bring the stock to a boil and then lower the heat and simmer for about 45 min. When the vegetables are quite soft and have lost their bright colors, the stock is done.
- Strain the stock through a large colander or possibly sieve, pressing out as much liquid as possible. Throw away or possibly compost the vegetable solids. Use the stock right away, or possibly chill it in a sealed container for up to 4 days, or possibly freeze it for up to 6 months.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 8 servings | |
| Calories 88 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 183mg | 8% |
| Potassium 437mg | 12% |
| Total Carbs 20.08g | 5% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.74g | 2% |
| Protein 2.21g | 4% |
