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Vegetarian Stock

Vegetarian Stock recipe image
This American side-dish features Potato peels, Water, Garlic, Onions, Stalk. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 1177.7
Dietary: Gluten-free, Vegan, Vegetarian
Description
This American side-dish features Potato peels, Water, Garlic, Onions, Stalk. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 12 cup Potato peels
  • 12 cup Water
  • 14 cloves Garlic
  • 2 md Onions
  • 1 Celery Stalk
  • 3 Parsley Sprigs
  • 1 Bay Leaf
Directions
  1. 1
    I rarely peel potatoes, but when I do, I save the peels for this delicious stock.
  2. 2
    Keep vegetable trimmings in a plastic bag in the freezer until you have enough for stock.
  3. 3
    Slice cloves of garlic, Chop onions and slice celery.
  4. 4
    Place all of ghe ingredients in a large stock pot.
  5. 5
    Bring to a boil.
  6. 6
    Remove any foam that may come to the top.
  7. 7
    Reduce heat, cover and simmer for 1 1/2 to 2 hours.
  8. 8
    Strain the stock, cool, cover and refrigerate or freeze The Loose Weight Naturally Cookbook

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1177.7kcal
% Daily Value *
Total Fat 4.6g8%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 118.0mg5%
Total Carbohydrate 262.1g88%
Dietary Fiber 30.9g124%
Sugars 11.7g
Protein 39.4g79%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, boiling, garlic, leaf, onions, peels, potato, side-dish, simmering, sprigs, stalk, stock, title, vegan, vegetarian, water
Read it online: https://www.chefs-mate.com/recipe/vegetarian-stock/