Directions:
- Preheat oven to 400°F.
- Place carrots through mushroms on a foil-lined baking sheet. Pour 1/4 cup water overtop of the vegetables.
- Roast for 20 minutes.
- Scrape all vegetables and juices from the sheet into a large pot, add the 16 cups water, parsley and peppercorns.
- Bring stock to a boil, then reduce heat to a simmer.
- Cook, covered, 1 hour, then uncover and simmer 1 hour longer.
- Strain stock, discard solids and keep in fridge or freezer to store.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 29.5 Kcal (124 kJ) | ||
| Calories from fat | 2.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.31g | 0% | |
|---|---|---|---|
| Cholesterol | 0.21mg | 0% | |
| Sodium | 41.2mg | 2% | |
| Potassium | 265.6mg | 6% | |
| Total Carbs | 5.72g | 2% | |
| Sugars | 3.02g | 12% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 1.44g | 3% | |
| Vitamin C | 12.2mg | 20% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 64.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 6.13 Kcal (26 kJ) | ||
| Calories from fat | 0.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 8.56mg | 2% | |
| Potassium | 55.21mg | 6% | |
| Total Carbs | 1.19g | 2% | |
| Sugars | 0.63g | 12% | |
| Dietary Fiber | 0.35g | 7% | |
| Protein | 0.3g | 3% | |
| Vitamin C | 2.5mg | 20% | |
| Iron | 0.1mg | 2% | |
| Calcium | 13.3mg | 6% | |
* 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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