Diabetic Vegetable Stock Recipe

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Ingredients:

Serving

2 large onions, chopped (about 4 cups total )
2 large leeks, well washed and chopped (about 21/2 cups total )
3 celery ribs, chopped
2 large carrots, chopped
1 parsnip, well washed and chopped
3/4-1 lb celery root, peeled and diced
1/2 cup chopped shallot
3 1/2 quarts bottled water
1 cup fresh parsley (stems and leaves )
2 bay leaves
2 tbsp black peppercorns

Directions:

Saute the chopped onions in a skillet until they are all brown and almost black.
Although you may vary the vegetable ingredients to taste, I strongly recommend that you do not omit the browned onions or the parsnip.
In a crockpot, combine vegetables and water.
Bring to a simmer, skimming foam from surface.
Add parsley, bay leaves, and peppercorns.
Cook on low for about 3 hours and check it periodically, adding more water as necessary to keep ingredients covered.
Taste the stock and continue cooking, if desired the longer it cooks, the stronger the flavour will be.
Strain stock through a fine sieve.
Stock keeps 3 days in the refrigerator or 1 month if frozen.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	122.22 Kcal (512 kJ)
Calories from fat	15.27 Kcal
		% Daily Value*
Total Fat	1.7g	3%
Cholesterol	1.31mg	0%
Sodium	232.1mg	10%
Potassium	372.82mg	8%
Total Carbs	22.89g	8%
Sugars	8.91g	36%
Dietary Fiber	4.56g	18%
Protein	3.52g	7%
Vitamin C	23.4mg	39%
Vitamin A	0.1mg	5%
Iron	2.3mg	13%
Calcium	119.7mg	12%

Amount Per 100 g
Calories	22.43 Kcal (94 kJ)
Calories from fat	2.8 Kcal
		% Daily Value*
Total Fat	0.31g	3%
Cholesterol	0.24mg	0%
Sodium	42.6mg	10%
Potassium	68.42mg	8%
Total Carbs	4.2g	8%
Sugars	1.63g	36%
Dietary Fiber	0.84g	18%
Protein	0.65g	7%
Vitamin C	4.3mg	39%
Iron	0.4mg	13%
Calcium	22mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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