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Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers Photo by: Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers

Simple Vegetable Stock

Cooking Light NOVEMBER 2009

  • Yield: 7 cups (serving size: 1 cup)

Ingredients

  • 1 whole garlic head
  • 10 cup water
  • 2 cups (1-inch) slices onion
  • 2 cups (1-inch) slices leek
  • 1 cup (1-inch) slices carrot
  • 1 cup (1-inch) slices celery
  • 1 small turnip, peeled and cut into 8 wedges (about 1/4 pound)
  • 1/4 pound cremini mushrooms, halved
  • 6 black peppercorns
  • 4 parsley sprigs
  • 4 thyme sprigs
  • 1 bay leaf

Preparation

1. Cut off pointed end of garlic just to expose cloves.

2. Combine garlic and the remaining ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 50 minutes. Strain through a fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week.

Nutritional Information

Amount per serving
  • Calories: 6
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 1.3g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 4mg
  • Calcium: 5mg
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Simple Vegetable Stock recipe

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