Vegetable Stock

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* Exported from MasterCook *

 

Vegetable Stock

 

Recipe By :Marilyn Glenville

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds vegetables, preferrably including carrots,

onions, broccoli, French beans, celery

stalks, and tomatoes -- coarsely chopped

large handful parsley stalks -- chopped

1 garlic clove (optional) -- halved

1 small red chile (optional)

1 bay leaf

1 teaspoon black peppercorns

1/4 pint dry white wine

freshly ground sea salt

 

This stock keeps well, covered, in the refrigerator for up to a week or frozen

for up to 1 month. If you are going to reduce it down for a sauce, etc., don't

add any salt.

You can use stronger-flavored vegetables like fennel, cabbage, and leek to add

body to the stock, but be careful not to use too much of any one such vegetable

or it may overpower the other flavors.

The stock contains an excellent variety of antioxidants from the vegetables and

also phytoestrogens from the broccoli, carrots, and celery.

 

Put all the ingredients except the salt in a large pot, add 7 pints of cold

water and bring to a boil.

 

Reduce the heat to a gentle simmer and cook gently, uncovered, for about 1 hour.

 

Strain through a fine sieve, discarding the solids, and season to taste with

salt.

 

Source:

" Natural Alternatives to HRT Cookbook "

Copyright:

" 2000 "

Yield:

" 5 1/4 pints "

 

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Per Serving (excluding unknown items): 96 Calories; trace Fat (7.2% calories

from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0