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Vegetable Stock

Vegetable Stock Recipe

  • 3 celery stalks, cut into ½-inch slices
  • 1 clove garlic, unpeeled, halved crosswise
  • 1 medium onion, cut into medium dice
  • 10 ounces domestic mushrooms (about 24), quartered
  • 1 small bunch parsley, stems and leaves
  • 1 small bunch thyme, stems and leaves
  • 1 small bunch tarragon, stems and leaves
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 3 parsnips, ends removed but not peeled, cut into medium dice
  • 3 carrots, cut into medium dice
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 4kcal (0%)
Total Fat 0g (0%)
Saturated Fat 0g (0%)
Cholesterol 0mg (0%)
Total Carbohydrate 1g
Dietary Fiber 0g
Sugars 0g
Protein 0g
* 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.



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