Light Vegetable Stock Recipe

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Ingredients:

Serving

7 qt water
10 large carrots, sliced
4 large celery ribs, sliced
4 large onions, coarsely chopped
2 unpeeled heads of garlic , halved horizontally
peels of 2 large potatoes
2 medium turnips, coarsely chopped
24 fresh cilantro sprigs
8 fresh flat-leaf parsley sprigs
2 bay leaves
1 tbsp salt
2 tsp dried thyme
2 tsp whole black peppercorns

Directions:

Bring water to a boil with remaining ingredients in a 10- to 12-quart pot and boil gently 1 hour, or until vegetables are completely soft.
Pour stock through a colander into a large bowl. Strain stock again, through a fine sieve into another large bowl.
Cooks' note: Stock may be made 4 days ahead, cooled, uncovered, and chilled, covered. It keeps frozen 1 month.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	180.97 Kcal (758 kJ)
Calories from fat	13.77 Kcal
		% Daily Value*
Total Fat	1.53g	2%
Cholesterol	1.06mg	0%
Sodium	1998.06mg	83%
Potassium	1173.11mg	25%
Total Carbs	38.69g	13%
Sugars	18.94g	76%
Dietary Fiber	11.59g	46%
Protein	5.04g	10%
Vitamin C	43.1mg	72%
Vitamin A	1.8mg	60%
Iron	1.1mg	6%
Calcium	163.8mg	16%

Amount Per 100 g
Calories	37.77 Kcal (158 kJ)
Calories from fat	2.87 Kcal
		% Daily Value*
Total Fat	0.32g	2%
Cholesterol	0.22mg	0%
Sodium	417.07mg	83%
Potassium	244.87mg	25%
Total Carbs	8.08g	13%
Sugars	3.95g	76%
Dietary Fiber	2.42g	46%
Protein	1.05g	10%
Vitamin C	9mg	72%
Vitamin A	0.4mg	60%
Iron	0.2mg	6%
Calcium	34.2mg	16%

* 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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