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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Vegetable Stock

Date Added: December 03, 2009

Ingredients:

2 Unit Celery
2 Onions sliced
2 Unit Parsley
10 Cups Water hot
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Directions:

1. Clean and prepare the vegetables, chop coarsely and boil in the water for 30 minutes Leave to cool, then puree the mixture and pass it through a sieve.

2. Discard the vegetable debris and store the stock in a sealed container in the fridge.

3. Note: It will keep happily for a couple of weeks, or may be frozen for up to 3 months.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Celery, Onion allergies.
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