Vegetable Stock Recipe

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Ingredients:

Serving

1 1/2 tbsp unsalted kerrygold irish butter
2 onions, peeled and chopped
1 leek, washed and chopped (white part only )
1 carrot, peeled and chopped
5 large white mushrooms, chopped
1 potato, peeled and cut into 1/2 inch pieces
6 1/3 cups cold water
3 garlic cloves, minced
1 tsp black peppercorns
1/4 tsp dried thyme
1/2 bay leaf
6 sprigs fresh flat-leaf parsley
1/2 tsp salt

Directions:

In a stockpot over medium heat, melt the butter.
Add the onions and cook for 5 minutes, or until lightly browned.
Add leek, carrot, celery, mushrooms,potato, and 1/3 cup water of the water.
Cover and cook, for 5 minutes, or until vegetables are slightly tender.
Add the remaining 6 cups of water, the garlic, peppercorns, thyme, bay leaf, parsley, and salt.
Bring to a boil, reduce the heat to low, and simmer, uncovered for 2 hours.
Strain the stock through a fine-mesh sieve into a bowl and let cool.
Cover and refrigerate for up to 1 week or freeze up to 3 months.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	247.66 Kcal (1037 kJ)
Calories from fat	93.67 Kcal
		% Daily Value*
Total Fat	10.41g	16%
Cholesterol	23.56mg	8%
Sodium	695.75mg	29%
Potassium	780.01mg	17%
Total Carbs	35.76g	12%
Sugars	11.58g	46%
Dietary Fiber	6.77g	27%
Protein	5.72g	11%
Vitamin C	22.8mg	38%
Vitamin A	1mg	32%
Iron	2.6mg	14%
Calcium	173.7mg	17%

Amount Per 100 g
Calories	22.94 Kcal (96 kJ)
Calories from fat	8.68 Kcal
		% Daily Value*
Total Fat	0.96g	16%
Cholesterol	2.18mg	8%
Sodium	64.45mg	29%
Potassium	72.26mg	17%
Total Carbs	3.31g	12%
Sugars	1.07g	46%
Dietary Fiber	0.63g	27%
Protein	0.53g	11%
Vitamin C	2.1mg	38%
Vitamin A	0.1mg	32%
Iron	0.2mg	14%
Calcium	16.1mg	17%

* 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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