Simple Vegetable Stock

YIELD: 7 cups (serving size: 1 cup)       

Ingredients

• 1 whole garlic head
• 10 cup water
• 2 cups (1-inch) slices onion
• 2 cups (1-inch) slices leek
• 1 cup (1-inch) slices carrot
• 1 cup (1-inch) slices celery
• 1 small turnip, peeled and cut into 8 wedges (about 1/4 pound)
• 1/4 pound cremini mushrooms, halved
• 6 black peppercorns
• 4 parsley sprigs
• 4 thyme sprigs
• 1 bay leaf

Preparation

1. Cut off pointed end of garlic just to expose cloves.
2. Combine garlic and the remaining ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 50 minutes. Strain through a fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week.

Nutritional Information

Amount per serving

• Calories: 6
• Fat: 0.0g
• Saturated fat: 0.0g
• Monounsaturated fat: 0.0g
• Polyunsaturated fat: 0.0g
• Protein: 0.2g
• Carbohydrate: 1.3g
• Fiber: 0.3g
• Cholesterol: 0.0mg
• Iron: 0.1mg
• Sodium: 4mg
• Calcium: 5mg

 

Cooking Light NOVEMBER 2009