Try this Vegetable Stock recipe, or contribute your own.
Suggest a better descriptionMelt the margarine in an 8-quart pot. Add the potatoes, onion, carrots, parsnips and parsley; brown well, stirring frequently. Add the water, peppercorns, bay leaves, and dill seed. Bring to a full boil, reduce the heat and simmer, covered, 1 1/2 hours. Remove and discard the bay leaves. Cool completely and strain. Salt to taste. Discard the vegetables. Refrigerate the stock for several hours, then remove the congealed fat from the surface. Makes 3 1/2 Quarts Of Stock NOTE: This is a rich brown stock that can be used in place of beef stock in some recipes. Each 1 cup serving contains: Tot Sat Cal Prot Carb Fib Fat Fat Chol Sodium 70 2 G 12 G 2 G 2 G 0 0 0 From The Cookbook For The 90s by Helen V. Fisher File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (227g) | ||
Recipe Makes: 12 Servings | ||
|
||
Calories: 21 | ||
Calories from Fat: 3 (14%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.5mg | 0 % | |
Potassium 115.5mg | 3 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 3g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 21
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.