Vegetable Stock

Recipe:  VEGETABLE STOCK

Basic guidelines for your stock are as follows:

Always use celery, carrot and onion.

 

Be aware that vegetables from the cabbage family including broccoli, cauliflower and Brussels sprouts will strongly flavor your stock. It is best not to use them or only in small amounts.

Other vegetables to use: asparagus, squash, tomatoes, lettuce, mushrooms, zucchini, sweet peppers, green beans, potatoes, peas, etc. Never use old or yellowing vegetables.

 

You can give your stock additional flavor by adding several whole cloves of garlic or the whole bulb, 6 – 10 whole black peppercorns, 3 – 6 whole allspice, a few bay leaves and fresh herbs such as parsley or thyme.

 

Assembling the stock:

It is not necessary to peel the vegetables, even the garlic and onions. Rinse them well, cut some of the larger veggies into rough chunks, and fill up your stockpot at least 2/3 of the way with assorted vegetables.

 

Cover the vegetables completely with filtered water at least 2 inches above. Bring the pot to a full boil and then immediately turn it down to a simmer. You will see occasional slow bubbles rising to the surface. Simmer your stock for approximately 2 – 2 1/2 hours. Try not to stir it or it will turn cloudy.

Turn the heat off and let the stock “rest” for about half an hour. Strain your stock into a clean container and discard the vegetables. Always keep your stock refrigerated for no more than four days or in the freezer.

 

                                                Nutrients

Calories      33.40 kcal   Calories from Fat 3.25   kcal

Protein       1.23   g      Carbohydrates     7.12   g

Dietary Fiber       2.42   g      Total Sugars        2.49   g

Fat    0.36   g              Saturated Fat       0.07   g

Cholesterol 0mg          Sodium      31.62 mg

 

 

 

 

 

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