Quick Vegetable Stock Recipe

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Ingredients

Count

Nutrition

114

Calories

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Ingredients:

Serving

3 large carrots
1 large turnip
2 stalks celery
2 onions
2 tbsp butter
3 quarts water
2 tsp salt
6 sprigs parsley
1/2 bay leaf
1 tsp thyme leaves

Directions:

Scrub and coarsley chop carrots, turnip, celery, peel and chop onions.
Melt butter in 8-quart pan over medium heat.
Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes).
Add water, salt, parsley, bay leaf, and thyme leaves.
Cover and bring to a boil.
Reduce heat and simmer for 1-1/2 hours.
Strain and discard vegetables.
You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs.
You can freeze extra stock for future use.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	113.78 Kcal (476 kJ)
Calories from fat	51.94 Kcal
		% Daily Value*
Total Fat	5.77g	9%
Cholesterol	15.27mg	5%
Sodium	1274.29mg	53%
Potassium	435.25mg	9%
Total Carbs	14.21g	5%
Sugars	7.39g	30%
Dietary Fiber	4.35g	17%
Protein	2g	4%
Vitamin C	20mg	33%
Vitamin A	0.6mg	20%
Iron	0.1mg	1%
Calcium	133.4mg	13%

Amount Per 100 g
Calories	12.53 Kcal (52 kJ)
Calories from fat	5.72 Kcal
		% Daily Value*
Total Fat	0.64g	9%
Cholesterol	1.68mg	5%
Sodium	140.29mg	53%
Potassium	47.92mg	9%
Total Carbs	1.56g	5%
Sugars	0.81g	30%
Dietary Fiber	0.48g	17%
Protein	0.22g	4%
Vitamin C	2.2mg	33%
Vitamin A	0.1mg	20%
Calcium	14.7mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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