Vegetable Stock
by death2thepixies
Try this Vegetable Stock recipe, or contribute your own.
Suggest a better descriptionStill searching for what to cook ?
Find the most delicious recipes here
INSTRUCTIONS
1. Put vegetables and parsley in a large saucepan, cover with water.
2. Bring to boil, and then lower heat and simmer for 40 minutes.
3. Strain through sieve, cool, then keep in fridge for 1 week or freezer for 3 months.
*Note: can add over herbs e.g. thyme, bay leaf
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (355g) | ||
| Recipe Makes: 1.2 Servings | ||
|
|
||
| Calories: 200 | ||
| Calories from Fat: 4 (2%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 0.4g | 1 % | |
| Saturated Fat 0.1g | 1 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 76.1mg | 3 % | |
| Potassium 1130.5mg | 30 % | |
| Total Carbohydrate 45.4g | 13 % | |
| Dietary Fiber 7.4g | 30 % | |
| Sugars, other 38g | ||
| Protein 5.3g | 8 % | |
|
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: 200
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
REVIEWS
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.