Directions:
- Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).
- Makes 1 pound of mirepoix, and there should be 1 pound of mirepoix to each gallon of stock you're making (with the exception of vegetable stock, which uses 4 pounds).
- Note on vegetable cut sizes: for pork and beef use approx 3-inch chunks; for chicken, use large dice; for vegetable use small dice; for fish use minced.
- Beef: stock in about 15-20 hours.
- Pork: stock in about 12-15 hours.
- Chicken: stock in about 5-7 hours.
- Vegetable: stock in about 2-4 hours.
- Fish: stock in about 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 38.83 Kcal (163 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 44.5mg | 2% | |
| Potassium | 247.16mg | 5% | |
| Total Carbs | 8.79g | 3% | |
| Sugars | 4.25g | 17% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 1.13g | 2% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.3mg | 9% | |
| Calcium | 33.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 34.25 Kcal (143 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 39.25mg | 2% | |
| Potassium | 218mg | 5% | |
| Total Carbs | 7.75g | 3% | |
| Sugars | 3.75g | 17% | |
| Dietary Fiber | 2.25g | 10% | |
| Protein | 1g | 2% | |
| Vitamin C | 5.8mg | 11% | |
| Vitamin A | 0.3mg | 9% | |
| Calcium | 29.8mg | 3% | |
* 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.
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