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Diabetes Forecast

The Healthy Living Magazine

Vegetable Stock

Per Serving

Vegetable Stock

Makes: 12 (makes 3 quarts)
Serving Size: 1 cup
Calories 18
Fat 1 g
Saturated Fat 0.2 g
Trans Fat 0 g
Carbohydrate 2 g
Fiber 0 g
Sugars 1 g
Cholesterol 0 mg
Sodium 20 mg
Protein 0 g
  • Makes: 12 (makes 3 quarts)
  • Serving Size: 1 cup
  • Preparation Time: 10 minutes
  • Cooking Time: 1 1/2 hours

Ingredients

1 Tbsp. olive oil
2 large onions, coarsely chopped, skins left on
4 stalks celery, coarsely chopped
3 large carrots, unpeeled, coarsely chopped
2 small parsnips, unpeeled, coarsely chopped
1 bunch fresh parsley sprigs
10 black peppercorns
3 quarts cold water

Directions

  1. Heat the olive oil in a large pot over medium heat. Add the onions, celery, carrots, and parsnips; sauté for about 10 minutes. Add the parsley, peppercorns, and cold water. Bring to a boil, lower heat, and cook, partially covered, about 1 hour.
  2. Strain the stock while mashing down on the solids with a wooden spoon to extract all the flavors. Discard the solids.
  3. Pour the vegetable stock into cup or quart containers or heavy freezer bags. It can be frozen for up to 3 months. Stock will keep fresh in a covered container in the refrigerator for 1 week.
 
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