Servings: 4
Ingredients
- 1 tsp extra virgin olive oil
- 1 x onion, quartered
- 2 x ribs celery with leaves, quartered
- 1 x bay leaf
- 1 x carrot, sliced
- 1 x turnip, sliced
- 1 c. minced green cabbage
- 1/2 c. minced fresh parsley
- 5 c. water Salt freshly grnd pepper
Directions
- Serves 4.
- A San Jose cooking teacher passed on a recipe for rich vegetable stock.
- Seasoned, it becomes a tasty clear broth on its own.
- Heat oil in large pot over medium-high heat. Add in onion, stirring to coat, and cook 5 min, adding water as needed to prevent browning. Add in celery, bay leaf, carrot, turnip, cabbage and parsley. Cook, stirring, 2 min. Add in water. Bring to boil, lower heat to medium and simmer 1 hour.
- Strain through colander, pressing to extract flavor. Throw away solids. Season to taste with salt and pepper.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 407g | |
Recipe makes 4 servings | |
Calories 258 | |
Calories from Fat 37 | 14% |
Total Fat 4.3g | 5% |
Saturated Fat 0.79g | 3% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 373mg | 16% |
Potassium 512mg | 15% |
Total Carbs 47.65g | 13% |
Dietary Fiber 8.5g | 28% |
Sugars 22.37g | 15% |
Protein 8.55g | 14% |
Advertisement
Advertisement