RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1185
| View Recipe |
|
|
| Recipe Name: |
Basic Vegetable Stock |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
|
| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.09
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
Yields about 2 quarts. For a richer stock, first roast the vegetables until they caramelize before adding them to the pot: Preheat the oven to 425 degrees. Toss the vegetables with the oil until coated. Transfer the vegetables to a roasting pan or spread them on a jelly-roll pan lined with aluminum foil. Bake, uncovered, turning the vegetables occasionally, for about 30 minutes, or until tender and browned. Transfer the roasted vegetables to a Dutch oven; add the remaining ingredients and follow the recipe as above.
|
|
Ingredients:
2 Tablespoons oil, olive
4 Sprigs parsley, flat-leaf
2 Sprigs basil, fresh
|
Directions:
Heat the oil in a Dutch oven over medium heat. Add the onion, tomato, carrots, celery, leeks, parsnip, and garlic. Cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Add the remaining ingredients. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer for 1 hour.
Remove the pan from the heat and let the stock come to room temperature. Drain the stock through a fine-meshed sieve into a large bowl, pressing against the solids with the back of a spoon to extract all the liquid. Discard the solids. |
|
|
|
| Nutrition per Serving: |
| Calories: |
351 |
Total Carbs: |
55.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
17.1 |
Protein: |
4.10 |
| Fiber: |
20.07 |
Sodium: |
103.30 |
|
|
|
