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Ингредиенты
- 1 lrg Onion, cut into 1-inch chunks
- 2 stalk celery, cut into 1/2-inch lengths, leaves on
- 4 med Carrots, cut into 1/2-inch lengths
- 2 x Parsnips, cut into 1/2-inch lengths
- 1 x Bulb fennel, cut into 1/2 inch chunks
- 1 bn leeks, cut into 1/2 inch lengths
- 4 med Cloves garlic
- 1 bn parsley, stems only
- 1 bn thyme or possibly lemon thyme
- 2 x Stems fresh bay leaves or possibly 6 or possibly 7 dry leaves
- 1 Tbsp. Whole black peppercorns
- 1 tsp Salt
Инструкции
- 1. Heat oven to 425'. Place onion, celery, carrots, parsnips, fennel, leeks, garlic, and parsley stems in a large roasting pan and mix to combine. Roast, turning vegetables every 10 min, till golden, about 35 to 40 min.
- 2. Place the roasted vegetables, thyme, bay leaves, peppercorns, and salt in a stockpot. Add in 2 qts of water and bring to a boil. Reduce heat and simmer gently for 30 min. Remove from heat and strain through a colander lined with damp cheesecloth.
- 3. Before serving, slowly bring broth to a gentle simmer and adjust seasoning.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 4 servings | |
| Calories 114 | |
| Calories from Fat 12 | 11% |
| Total Fat 1.43g | 2% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 681mg | 28% |
| Potassium 734mg | 21% |
| Total Carbs 25.92g | 7% |
| Dietary Fiber 10.0g | 33% |
| Sugars 5.72g | 4% |
| Protein 4.38g | 7% |
