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Vegetable Stock


Vegetable Stock Recipe

Ingredients:
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 big yellow onion, chopped
  • 1 leek, root end and dark-green tops removed, sliced ¼ inch thin, and washed
  • 1 big potato (any kind), peeled and chopped
  • 2 or 3 medium carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, smashes and peeled
  • 8 cups (2 quarts) cold water
  • 1 bunch fresh Italian parsley, washed and chopped
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon whole peppercorns
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 41kcal (2%)
Total Fat 4g (6%)
Saturated Fat 2g (8%)
Cholesterol 5mg (2%)
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.



Rank

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