Homemade Vegetable Stock
57 people added this to their Recipe Box
Servings: 8 cups (2 L)
Ingredients:
| Nutritional Info | |
| Per 1 cup (250 mL) : about | - |
| cal | 1 |
| pro | 0 g |
| total fat | 0 g |
| 0 sat. fat | - |
| carb | trace |
| fibre | trace |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| folate | 2% |
Suggested Recipes
-
3 tomatoes, coarsely chopped
3 carrots, unpeeled and coarsely chopped
3 onions, unpeeled and coarsely chopped
3 ribs celery, coarsely chopped
1 cup (250 mL) sliced mushrooms (stems and/or caps)
3 cloves garlic, smashed
10 sprigs fresh parsley
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) peppercorns
2 bay leaves
8 cups (2 L) cold water
Preparation:
In slow cooker or large stockpot, put tomatoes carrots, onions, celery, mushrooms, garlic, parsley, thyme, peppercorns and bay leaves. Pour in water. Cover and cook on low until richly flavoured, 8 to 10 hours in slow cooker, 4 hours on stove top.
Strain stock through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days or freeze for up to 4 months.)
Strain stock through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days or freeze for up to 4 months.)
Tags:
Source
Canadian Living Magazine: November 2008
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