Scrub the unpeeled vegetables and cut into chunks. Place in a stockpot with bay leaves and peppercorns; cover with water. Bring to a boil, then simmer for an hour or more.
Strain the stock through a colander or cloth, pressing out the liquid from the vegetables. (The remaining solid vegetables make good compost material or can be discarded.)
The stock will keep refrigerated for 3 to 4 days, or may be frozen in 1 to 6 cup quantities.
Vegetables should be rinsed, but there is no need to peel them. Avoid such strongly flavored vegetables as broccoli, cabbage, cauliflower, eggplant, peppers, and turnips.
Variation: For stock with an Asian flavor, add 4 or 5 quarter-size slices of fresh gingerroot and water from soaking dried shitake mushrooms.
Optional Vegetables or Herbs: Garlic cloves, Leeks ( including the tough green leaves), Mushrooms (whole or stems), Parsley including stems, Parsnips, Scallions, Sweet potatoes, Tomatoes (in small amounts only or the stock may be too acidic), Winter squash, Zucchini or Summer squash.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (202g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 13.7mg||0 %|
|Potassium 394.8mg||10 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 13.5g|
|Protein 2.1g||3 %|
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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: 72
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