Vegetable Stock

Vegetable Stock

Ingredients
2 leeks, white and pal-green parts only, cut into 1-inch rounds, rinsed well
2 carrots, cut into 1-inch rounds
3 garlic cloves
8 cup water
5 sprig flat-leaf parsley
2 sprig thyme
1 dried bay leaf
2 teaspoon whole black peppercorns, crushed

Instructions:

1. Cook leeks, carrots, onion, and garlic, covered stirring occasionally in a medium saucepan over medium heat for 10 minutes.
2. Add water, parsley, thyme, bay leaf, and peppercorns. Raise heat to high. Bring to a boil, reduce heat. Simmer, uncovered, for 30 minutes. Pour through a cheesecloth-lined strainer; discard solids.

Storage: stock can be refrigerated for up to 2 days or frozen for up to 3 months.

Nutrition Facts

Serving Size:6

 

Amount Per Serving
Calories
216
Total Fat
1
Saturated Fat
0
Total Carbohydrate
50
Dietary Fiber
10
Sugars
16
Protein
6
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