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Vegetable Broth with Fennel, Herbs, and Dried Parmesan Cheese Rind


Vegetable Broth with Fennel, Herbs, and Dried Parmesan Cheese Rind Recipe

Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves, coarsely chopped
  • 3 carrots, sliced
  • 2 leeks, root ends and half of green tops trimmed, sliced
  • 1 fennel bulb, thickly sliced
  • 2 celery stalks, sliced, and leaves chopped
  • 2 Principe Borghese or other medium vine-ripened tomatoes, diced
  • 3 sprigs fresh flat-leaf parsley
  • 3 sprigs fresh basil
  • 2 fresh bay leaves
  • 12 black peppercorns
  • Dried Parmesan cheese rind (about ¼ cup of pieces)
  • Sea salt
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 27kcal (1%)
Total Fat 3g (4%)
Saturated Fat 1g (3%)
Cholesterol 1mg (0%)
Total Carbohydrate 1g
Dietary Fiber 0g
Sugars 0g
Protein 1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

34.8077773574


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