Vegetable Stock Recipe

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Ingredients:

Serving

1 lb sweet onion
1 lb carrot
1/2 lb fennel or 1/2 lb anise
4 oz mushrooms
1 stalk celery
1 tomato , core removed
1/2 lb turnip
3 -4 garlic cloves
2 tbsp olive oil
1 gallon water
1 bay leaf
10 whole black peppercorns

Directions:

Preheat oven to 400 degrees.
Rough chop mushrooms, celery, turnip, tomato and garlic. Put in heavy stock pot with water, bay leaf and peppercorns.
Cut onions, carrots and fennel into half-inch dice. Toss veggies with olive oil and spread on cookie sheet. Roast in 400 degree oven until they begin to caramelize, approximately 22-25 minutes.
Remove veggies from oven and add to stock pot. Bring to a boil. Simmer very slowly for 8-12 hours. I place on wood-stove for the rest of the day.
Strain out solids from stock. Should yield 2 quarts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	21.52 Kcal (90 kJ)
Calories from fat	7.03 Kcal
		% Daily Value*
Total Fat	0.78g	1%
Sodium	21.01mg	1%
Potassium	113.32mg	2%
Total Carbs	3.4g	1%
Sugars	1.66g	7%
Dietary Fiber	0.91g	4%
Protein	0.53g	1%
Vitamin C	3.9mg	7%
Vitamin A	0.1mg	4%
Iron	0.1mg	1%
Calcium	23.7mg	2%

Amount Per 100 g
Calories	14.29 Kcal (60 kJ)
Calories from fat	4.67 Kcal
		% Daily Value*
Total Fat	0.52g	1%
Sodium	13.95mg	1%
Potassium	75.22mg	2%
Total Carbs	2.26g	1%
Sugars	1.11g	7%
Dietary Fiber	0.6g	4%
Protein	0.35g	1%
Vitamin C	2.6mg	7%
Vitamin A	0.1mg	4%
Iron	0.1mg	1%
Calcium	15.7mg	2%

* 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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