Directions:
- Preheat oven to 415 F, (210 C) Heat oil in a large baking dish.
- Add the onions, carrots, parsnips& toss to coat in oil.
- Bake for 30 minutes.
- Transfer baked vegetables to large heavy-based pan.
- Add celery, bay leaves& bouquet garni, the peppercorns, and the water.
- Bring to boil, reduce heat& simmer, uncovored, for about an hour, until the liquid is reduced to half.
- Strain liquid through a large sieve lined with cheesecloth.
- Discard vegetables.
- Allow to cool.
- Refridgerate.
- Remove the fat that has settled on the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.78 Kcal (275 kJ) | ||
| Calories from fat | 44.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.94g | 8% | |
|---|---|---|---|
| Cholesterol | 0.13mg | 0% | |
| Sodium | 37.81mg | 2% | |
| Potassium | 161.15mg | 3% | |
| Total Carbs | 5.07g | 2% | |
| Sugars | 1.53g | 6% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 0.7g | 1% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.2mg | 8% | |
| Calcium | 21.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 91.31 Kcal (382 kJ) | ||
| Calories from fat | 61.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.86g | 8% | |
|---|---|---|---|
| Cholesterol | 0.18mg | 0% | |
| Sodium | 52.49mg | 2% | |
| Potassium | 223.7mg | 3% | |
| Total Carbs | 7.04g | 2% | |
| Sugars | 2.12g | 6% | |
| Dietary Fiber | 2.26g | 7% | |
| Protein | 0.98g | 1% | |
| Vitamin C | 3.5mg | 4% | |
| Vitamin A | 0.3mg | 8% | |
| Calcium | 29.3mg | 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.
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