Vegetable Stock Recipe

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Ingredients

Count

Nutrition

295

Calories

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Ingredients:

Serving

3 onions, chopped
3 tbsp unsalted butter
2 leeks (white and pale green parts only), washed well and chopped
2 carrots, chopped
2 celery ribs, chopped
1/4 lb mushrooms (preferably ones with opened caps), chopped
1 cup potato peelings
12 1/3 cups cold water
1/4 cup lentils
6 garlic cloves, unpeeled
1/2 tsp black peppercorns
1/2 tsp dried thyme, crumbled
1 bay leaf
12 long fresh parsley sprigs
1 tsp salt

Directions:

In a stockpot or kettle (at least 6-quart) cook onions in butter over moderate heat, stirring, until golden. Add leeks, carrots, celery, mushrooms, potato peelings, and 1/3 cup water and simmer, covered, stirring occasionally, 5 minutes. Add remaining 12 cups water, lentils, garlic, peppercorns, thyme, bay leaf, parsley, and salt and bring to a boil. Simmer mixture, uncovered, 2 hours. Pour stock through a fine sieve into a heatproof bowl and cool, uncovered. Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months. Remove fat before using.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	294.78 Kcal (1234 kJ)
Calories from fat	146.96 Kcal
		% Daily Value*
Total Fat	16.33g	25%
Cholesterol	163.59mg	55%
Sodium	296.28mg	12%
Potassium	297.22mg	6%
Total Carbs	23.95g	8%
Sugars	6.1g	24%
Dietary Fiber	3.7g	15%
Protein	11.37g	23%
Vitamin C	10.1mg	17%
Vitamin A	0.5mg	18%
Iron	1.5mg	8%
Calcium	148.7mg	15%

Amount Per 100 g
Calories	63.78 Kcal (267 kJ)
Calories from fat	31.8 Kcal
		% Daily Value*
Total Fat	3.53g	25%
Cholesterol	35.39mg	55%
Sodium	64.1mg	12%
Potassium	64.31mg	6%
Total Carbs	5.18g	8%
Sugars	1.32g	24%
Dietary Fiber	0.8g	15%
Protein	2.46g	23%
Vitamin C	2.2mg	17%
Vitamin A	0.1mg	18%
Iron	0.3mg	8%
Calcium	32.2mg	15%

* 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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