Try this Baileys Vegetable Stock recipe, or contribute your own.
Suggest a better descriptionPlace oil in a deep pot and add the onion, leek, carrot and fennel. Toss and cover tightly, cook over very low heat for about 5 minutes, shaking pan occasionally so as not to let vegetables scorch. Add celery, tomato, and cabbage. Toss again and cover tightly. Continue to cook over very low heat for an additional 10 minutes, shaking pan occasionally. Add water and bay leaf. Bring to a simmer and cook, barely simmering, for 30 minutes, skimming as necessary. Put ingredients through a strainer which has been lined with a double thickness of damp cheese cloth. Allow to cool and refrigerate, sealed, or freeze. SOURCE: Lee Baileys Soup Meals (1989:isbn0517573040) Notes: Makes about 1 quart. ROASTED VARIATION: You may make a heartier-flavored stock here by roasting the onion, leek, carrot, fennel, and celery, as in the beef stock recipe. When they have browned, add them with the dissolved pan juices to the other vegetables which you have sweated as in the second part of the Vegetable Stock recipe, then follow the balance of the recipe. >Kitpath MCPER SERVING: 39CAL, 0.3G fat (6.3% cff) Carbs:8.7g; Fiber 1.8g Recipe by: Lee Baileys Soup Meals: Cold-Weather Posted to MC-Recipe Digest V1 #1049 by KitPATh
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.9mg | 0 % | |
Potassium 3.8mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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. |
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