Victorian Era Vegetable Stock Recipe

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Ingredients:

Serving

4 tbsp olive oil
2 medium onions, peeled and quartered
2 leeks, chopped
4 carrots, chopped
5 celery ribs, chopped
8 parsley sprigs, with leaves (fresh )
1 tbsp tomato paste ( no salt added preferred)
salt and black pepper , to taste
4 pints water

Directions:

Put everything into a large pot and bring to a boil; then cover and reduce the heat to low and simmer for 1 hour.
Check the seasoning; add more salt and pepper, if needed; then strain and refrigerate for 24 hours or freeze until needed.
TIP: if you like adding starchy root vegetables to your stock mixture, please remember that the more you add, the cloudier your stock will become.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	107.36 Kcal (449 kJ)
Calories from fat	63.09 Kcal
		% Daily Value*
Total Fat	7.01g	11%
Sodium	65.07mg	3%
Potassium	307.62mg	7%
Total Carbs	10.28g	3%
Sugars	4.57g	18%
Dietary Fiber	2.82g	11%
Protein	1.54g	3%
Vitamin C	9.4mg	16%
Vitamin A	0.3mg	10%
Iron	0.6mg	3%
Calcium	71.3mg	7%

Amount Per 100 g
Calories	29.27 Kcal (123 kJ)
Calories from fat	17.2 Kcal
		% Daily Value*
Total Fat	1.91g	11%
Sodium	17.74mg	3%
Potassium	83.86mg	7%
Total Carbs	2.8g	3%
Sugars	1.24g	18%
Dietary Fiber	0.77g	11%
Protein	0.42g	3%
Vitamin C	2.6mg	16%
Vitamin A	0.1mg	10%
Iron	0.2mg	3%
Calcium	19.4mg	7%

* 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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