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    You are in: Home / Low-cholesterol / Vegetable Stock Recipe
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    Vegetable Stock

    Vegetable Stock. Photo by mliss29

    1/3 Photos of Vegetable Stock

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    5 mins

    35 mins

    spatchcock's Note:

    Great vegetarian stock.

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    Ingredients:

    Yield:

    liters

    Units: US | Metric

    Directions:

    1. 1
      In a large pot, combine all ingredients.
    2. 2
      Bring to a boil.
    3. 3
      Reduce heat to a simmer and cook for 25 minutes.
    4. 4
      Strain stock and reserve for soups and sauces.

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    Ratings & Reviews:

    • on September 15, 2002

      55

      I'm no 'stock' expert, but this was easy and tasty. I added a bouquet garni. I added kosher salt at the end, but then again, I add salt to almost everything. I tripled the recipe and now I have stock in my freezer in 1-cup portions, as well as stock cubes, for when I just want a tablespoon or so. I've heard to always cover your veggies with "cold" water and bring to boiling, for a clearer stock, so I did that also. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 29, 2008

      55

      This stock was great. We used it to brine our Thanksgiving turkey as well as for our gravy and in a couple other side dishes that required stock. We didn't have leeks and used some extra onion and garlic. Definitely an easy and economical alternative to buying our own stock, especially since all the non-premium brands are loaded with salt and MSG. We'll use this again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2008

      25

      Well I don't know what I did wrong but I found it terribly lacking in taste. It could be a great way of getting rid of those weekold veggies in the fridge but would really need a lot of something to get flavour. Sorry it doesn't work for me.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Vegetable Stock

    Serving Size: 1 (2772 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 133.4
     
    Calories from Fat 5
    46%
    Total Fat 0.6 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 150.2 mg
    6%
    Total Carbohydrate 31.2 g
    10%
    Dietary Fiber 6.4 g
    25%
    Sugars 12.7 g
    50%
    Protein 3.2 g
    6%

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