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Ingredientes
- 1 tsp extra virgin olive oil
- 1 x onion, quartered
- 2 x ribs celery with leaves, quartered
- 1 x bay leaf
- 1 x carrot, sliced
- 1 x turnip, sliced
- 1 c. minced green cabbage
- 1/2 c. minced fresh parsley
- 5 c. water Salt freshly grnd pepper
Direcciones
- Serves 4.
- A San Jose cooking teacher passed on a recipe for rich vegetable stock.
- Seasoned, it becomes a tasty clear broth on its own.
- Heat oil in large pot over medium-high heat. Add in onion, stirring to coat, and cook 5 min, adding water as needed to prevent browning. Add in celery, bay leaf, carrot, turnip, cabbage and parsley. Cook, stirring, 2 min. Add in water. Bring to boil, lower heat to medium and simmer 1 hour.
- Strain through colander, pressing to extract flavor. Throw away solids. Season to taste with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 4 servings | |
| Calories 258 | |
| Calories from Fat 37 | 14% |
| Total Fat 4.3g | 5% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 373mg | 16% |
| Potassium 512mg | 15% |
| Total Carbs 47.65g | 13% |
| Dietary Fiber 8.5g | 28% |
| Sugars 22.37g | 15% |
| Protein 8.55g | 14% |
