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Ингредиенты
- Safflower oil, (1Tbs) Or possibly vegetable cooking spray
- 1 sm Onion, coarsely minced
- 1 lrg Leek, carefully washed and cut into large pcs, some green
- 1 med Carrot, washed not scraped, cut into large rounds
- 1/4 lrg Bulb fennel, coarsely minced, include the tough outer layers, optional
- 1 lrg Rib celery, coarsely minced, with some leaves
- 1 sm Tomato, coarsely minced
- 1/8 sm Head cabbage, coarsely minced
- 10 c. Water
- 1 x Bay leaf
Инструкции
- Place oil in a deep pot and add in the onion, leek, carrot and fennel. Toss and cover tightly, cook over very low heat for about 5 min, shaking pan occasionally so as not to let vegetables scorch. Add in celery, tomato, and cabbage. Toss again and cover tightly. Continue to cook over very low heat for an additional 10 min, shaking pan occasionally. Add in water and bay leaf. Bring to a simmer and cook, barely simmering, for 30 min, skimming as necessary. Put ingredients through a strainer that has been lined with a double thickness of damp cheese cloth. Allow to cold and chill, sealed, or possibly freeze.
- Notes:Makes about 1 qt. ROASTED VARIATION: You may make a heartier-flavored stock here by roasting the onion, leek, carrot, fennel, and celery, as in the beef stock recipe. When they have browned, add in them with the dissolved pan juices to the other vegetables that you have sweated as in the second part of the Vegetable Stock recipe, then follow the balance of the recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 676g | |
| Recipe makes 4 servings | |
| Calories 26 | |
| Calories from Fat 2 | 8% |
| Total Fat 0.24g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 52mg | 2% |
| Potassium 220mg | 6% |
| Total Carbs 5.92g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.35g | 2% |
| Protein 0.87g | 1% |
