** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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