f2富二代短视频appNo need to grab a carton of vegetable stock from the store. Fresh veggies simmer together with herbs and peppercorns for a homemade stock that will go perfectly in your favorite soups and recipes.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • f2富二代短视频app Do not peel vegetables unless coated with wax. Cut onions into wedges. Cut carrots, celery, parsnips, and potatoes into about 2-inch pieces.

    Advertisement
Instructions Checklist
  • f2富二代短视频app Place cut-up vegetables and mushrooms in a 6-quart Dutch oven. Add the water, salt, dill, and peppercorns. Bring to boiling; reduce heat. Simmer, covered, for 2 hours.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • f2富二代短视频app Strain stock into a large bowl through two layers of 100-percent-cotton cheesecloth placed in a colander. Discard vegetables and seasonings. Place stock in airtight storage containers. Cover and chill for up to 3 days or freeze for up to 6 months.

Nutrition Facts

12 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 599 mg sodium. 69 mg potassium; 3 g carbohydrates; 1 g fiber; 1 g sugar; 0 g protein; 0 g trans fatty acid; 1652 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 0 mg iron;

Reviews