Put the water, carrots, parsnip, celery, and onion in a stockpot and bring to a boil. Stir in the butter, salt, and pepper and lower the heat to medium. Cover and simmer for 40 minutes. Remove the pot from the heat and strain the stock through a sieve. This stock can be stored in the refrigerator until youre ready to use it, or it can be frozen. S: 3 cups Recipe by: CHEF DU JOUR SHOW #DJ9194
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|Serving Size: 1 Serving (366g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 5 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 94.9mg||3 %|
|Potassium 494.7mg||13 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 11.4g|
|Protein 2g||3 %|
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Calories per serving: 71
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