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Name: Super Stock
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 lg Onion; quartered, or 1; ; whole medium onion; 1/2 ts Black Pepper freshly ground; ; pieces; 1 Parsnip; peeled and cut into; 6 Celery stalks; cut into l; ; l inch pieces; ; l inch pieces; 2 Carrots; peeled and cut into; ; vegetable oil; 2 c Water; 1/4 Stick butter or margarine or; 1 ts Salt

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INGREDIENTS

1/2 lg Onion; quartered, or 1
; whole medium onion
1/2 ts Black Pepper ; freshly ground
; pieces
1 Parsnip; peeled and cut into
6 Celery stalks; cut into l
; l inch pieces
; l inch pieces
2 Carrots; peeled and cut into
; vegetable oil
2 c Water
1/4 Stick butter or margarine or
1 ts Salt

Servings

INSTRUCTIONS

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

NOTES

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Nutrition

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Serving Size: 1 Serving (366g)
Recipe Makes: 1 servings

Calories: 71
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 %
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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Calories per serving: 71

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