Try this Vegetable Broth #1 recipe, or contribute your own.
Suggest a better descriptionDate: 24 Apr 96 00:31:21 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM> Place the water in a larges tock pot. Add the leeks, onions, shallots, carrots, and wine. Bring to a simmer over medium heat, skim the surface and add the parsley stems, bay leaves and peppercorns. Return to a gentle simmer, partially cover and cook for 4 hours, adding more water if necessary to keep the ingredients covered. Remove from heat and strain through a fine sieve; discard solids. Cool slightly and refrigerate until ready to use. Broth will keep in refrigerator for up to 5 days of well covered, or frozen for 1 month. Nutritional info per serving:27 cal; 1g pro, 6g carb, tr fat (3%) Exchanges: 1 veg Source: Miami Herald, 2/8/96, formatted by Lisa Crawford, 4/22/96 MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #114 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (452g) | ||
Recipe Makes: 6 | ||
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Calories: 128 | ||
Calories from Fat: 4 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 43.7mg | 2 % | |
Potassium 456.8mg | 12 % | |
Total Carbohydrate 25g | 7 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 21.3g | ||
Protein 3g | 4 % | |
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: 128
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