Vegetable Stock Recipe
Recipe By Serious Eats
This basic vegetable stock from sean brock's cookbook, heritage, is enticingly aromatic and deeply flavorful. The fennel, in particular, perfumes the broth and gives it distinctive character. The recipe makes slightly less than the 2 quarts indicated.
4.8
28 Rating -
Rate
Vegdiet
2hr 15minstotal
2hr 15m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Vegetable Stock Recipe
- 3/4 cup Chopped leeks
- 3/4 cup Chopped sweet onions
- 1/2 cup Chopped peeled carrots
- 1/2 cup Diced Celery
- 1/2 cup Diced fennel
- 2 Garlic Cloves
- 1 tablespoon Canola oil
- 1 quart Cold water
- 1/2 cup Dry white wine
- 1/2 bunch Large flat leaf parsley
- 1.50 sprig Thyme
- 1/2 Whole star anise
Nutrition
value
value
727
calories per serving
25 g Fat23 g Protein91 g Carbs45 g FiberOther
Current Totals
- Fat25g
- Protein23g
- Carbs91g
- Fiber45g
MacroNutrients
- Carbs91g
- Protein23g
- Fiber45g
Fats
- Fat25g
Vitamins & Minerals
- Calcium1427mg
- Iron25mg
- Vitamin A5826mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B6< 1mg
- Vitamin B9345mcg
- Vitamin B120mcg
- Vitamin C214mg
- Vitamin E4mg
- Copper1mcg
- Magnesium440mg
- Manganese10mg
- Phosphorus598mg
- Selenium17mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats