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Recipe: Easy vegetable stock

Recipe: Easy vegetable stock

Easy vegetable stock — one of many healthy recipes from Mayo Clinic.

Since vegetables yield their flavors quickly, in little more than half an hour you can have a pot full of flavorful stock to use in other recipes.


Directions

In a stockpot, heat 2 teaspoons of the olive oil over medium-high heat. Add the mushrooms and saute until they begin to brown, 4-5 minutes. Push the mushrooms to the side of the pot and add the remaining 1 teaspoon oil, the onion, carrots, celery and garlic. Raise the heat to high and saute, stirring often, until the vegetables are deeply browned, about 10 minutes. (The browner the vegetables, the richer the flavor of the stock.) Add the water, parsley, thyme, bay leaf and salt. Bring to a boil, then reduce the heat to medium low and simmer, uncovered, for 25-30 minutes. Remove from the heat and let cool slightly.

Carefully strain the stock into a bowl through a colander or sieve lined with paper towels or cheesecloth (muslin). Use immediately, cover and refrigerate for up to 3 days, or freeze in airtight containers for up to 3 months. Makes about 6 cups.


Ingredients
  • 3 teaspoons olive oil
  • 12-14 fresh white mushrooms, brushed clean and coarsely chopped
  • 1 large yellow onion, cut into 1-inch pieces
  • 3 large carrots, cut into 1-inch pieces
  • 2 celery stalks with leaves, cut into 1-inch pieces
  • 6 cloves garlic, halved
  • 8 cups water
  • 6 fresh flat-leaf (Italian) parsley sprigs
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 1/8 teaspoon salt

Exchange Data
Dash
Dairy 
Fats 
Fruits 
Grains 
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables 
Diabetes
Fats 
Freefoods
Fruits 
Meat 
Milk 
NonStarchyVegetables 
Starches 
Sweets 
HWP
Carbs 
Fats 
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories24 
Carbohydrate1 g 
Cholesterol0 mg 
Fiber0 g 
Monounsaturatedfat2 g 
Potassium 
Protein0 g 
Saturatedfat0 g 
Servingsize1 cup 
Sodium52 mg 
TotalFat2 g 

2011-04-15

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