Vegetable Stock (vegetarian Feast)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Veg05 | 1 | Servings |
INGREDIENTS
| 2 | qt | Water |
| 2 | Onions, quartered | |
| 2 | Carrots, coarsely chopped | |
| 2 | Stalks celery, coarsely | |
| chopped | ||
| 2 | Potatoes, unpeeled cut in | |
| large pieces | ||
| up to 3 potatoes | ||
| 2 | Leeks, white part only | |
| washed well and | ||
| coarsely chopped | ||
| 6 | Garlic cloves, peeled | |
| 4 | Sprigs fresh parsley | |
| 1 | Bay leaf | |
| 2 | Sprigs fresh thyme or | |
| teaspoon dried thyme | ||
| 4 | Whole black peppercorns | |
| 1 | T | Tamari, optional |
| Salt to taste | ||
| 3 | Vegetable bouillon cubes | |
| optional |
INSTRUCTIONS
Combine the ingredients in a large stockpot. Bring slowly to a gentle boil, then reduce the heat and simmer, uncovered, for 1 to 2 hours, until you have a nice, aromatic broth. Correct the seasoning. Strain and discard the vegetables and whole seasonings. This stock freezes well. Recipe by: Martha Rose Shulman, The Vegetarian Feast Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 887
Calories From Fat: 31
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 2279.4mg
Potassium: 5122.1mg
Carbohydrates: 193.6g
Fiber: 36g
Sugar: 24.6g
Protein: 32.5g