Try this Vegetable Stock and Garlic Bread recipe, or contribute your own.
Suggest a better descriptionMethod - Stock;
1. Complete mise en place tasks.
2. Melt butter and sweat vegetables and garlic for five minutes in large saucepan.
3. Add bouquet garni and peppercorns.
4. Add enough water to just cover vegetables, bring to the boil and simmer for 30 minutes.
5. Strain the stock using a fine chinois.
6. Cool. Place into a double bag that is labelled and freeze for later use.
Method - Garlic Bread;
1. Preheat oven to 180 degrees C.
2. Slice bread 2cm thick.
3. Clarify butter by heating in small fry pan and separating.
4. Mix with garlic powder and parsley.
5. Brush the bread generously with the butter mixture.
6. Bake in preheated oven for 10 minutes, or until golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (373g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 560 | ||
Calories from Fat: 443 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.2g | 66 % | |
Saturated Fat 31g | 155 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 129mg | 40 % | |
Sodium 469.2mg | 16 % | |
Potassium 767.8mg | 20 % | |
Total Carbohydrate 29.3g | 9 % | |
Dietary Fiber 6.6g | 27 % | |
Sugars, other 22.7g | ||
Protein 4.7g | 7 % | |
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: 560
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