White Vegetable Stock
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 1 | Servings | ||
INGREDIENTS
| 8 | Celery Stalks | |
| 6 | Carrots | |
| 3 | Unpeeled baking potatoes | |
| 3 | Medium zucchini | |
| 1 | Lg Leek, halved lengthwise | |
| 2 | Lg Onions, unpeeled | |
| 1 | Whole head garlic, crushed | |
| 1/2 | lb | Mushrooms |
| 10 | Black peppercorns | |
| 8 | Fresh thyme sprigs | |
| 3 | Bay leaves | |
| 1 1/2 | c | Dry white wine |
INSTRUCTIONS
Directions: About 2-1/2 hours before using: 1. Cut up celery, carrots, potatoes, zucchini, leek, and onions. 2. In 12-quart stockpot, combine all ingredients, add water to cover. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour. Remove cover, simmer 45 minutes. 3. Pour vegetable mixture through strainer, pressing vegetables to remove as much stock as possible. Discard vegetables. Makes about 9 Cups. From Files of Alice in Houston 5/14/93
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Nutrition (calculated from recipe ingredients)
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Calories: 927
Calories From Fat: 31
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 692mg
Potassium: 5585.2mg
Carbohydrates: 147.2g
Fiber: 32.7g
Sugar: 45.6g
Protein: 24.6g