Vegetable Stock

Vegetable Stock

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Calories: 932

Ingredients
 

  • 9 oz carrot
  • 9 oz onion
  • 5 1/3 oz leek roughly cut
  • 9 oz celery
  • 3 1/2 oz mushroom trimmings
  • 4 tbsp oil
  • 9 pint water
  • 14 oz squashed tomatoes
  • 10 peppercorns

bouquet garni

  • 1 sprig thyme
  • 1 bayleaf
  • parsley stalks

Instructions

  • Sweat the vegetables in the oil in a stockpot.
  • Add the water and bring gently to the boil, then add the mushrooms, tomatoes, herbs and peppercorns.
  • Simmer gently for 45 minutes, continuously removing any scum and fat.
  • Strain through a conical strainer into a clean saucepan, reboil and use as required or cool as rapidly as possible and place in a refrigerator at 7°C until required.
Calories: 932 kcal
Carbohydrates: 97 g
Protein: 16 g
Fat: 59g
Saturated Fat: 5 g
Trans Fat: 1 g
Sodium: 659 mg
Potassium: 3401 mg
Fiber: 24 g
Sugar: 46 g
Vitamin A: 49661 IU
Vitamin C: 118 mg
Calcium: 514 mg
Iron: 7 mg
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