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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on September 15, 2002

      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!

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    • on November 29, 2008

      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!

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    • on April 18, 2008

      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.

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    • on March 26, 2008

      This was very easy to make and it made the house smell wonderful. Reviewed for Healthy Choices ABC.

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    • on December 24, 2005

      Made a batch of this to use to brine my turkey for Christmas. Just put it on to simmer and forgot about it. It smelled wonderful cooking!

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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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