Homemade Vegetable Stock

  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Making stock is a great way to use vegetable trimmings that would otherwise be tossed into the trash.

    Ingredients

    • 1 tablespoon unsalted butter
    • 1 tablespoon olive oil
    • 1 onion, (about 1/2 pound), coarsely chopped
    • 2 carrots, (about 1/4 pound), coarsely chopped
    • 2 parsnips, (about 1 pound), coarsely chopped
    • 1 stalk celery, coarsely chopped
    • 1 bunch (about 1 1/2 pounds) red or green Swiss chard
    • Several sprigs fresh thyme
    • Several sprigs fresh flat-leaf parsley
    • 1 dried bay leaf

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 3
    • Amount Per Serving
    • Calories: 282 % Daily Value *
    • Total Fat: 9 g 14.43%
    • Saturated Fat: 3 g 15.9%
    • Trans Fat: 0 g %
    • Cholesterol: 10 mg 3.39%
    • Sodium: 564 mg 23.5%
    • Calcium: 202 mg 20.17%
    • Potassium: 1659 mg 47.41%
    • Magnesium: 0 mg 0%
    • Iron: 5 mg 29.09%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 48 g %
    • Dietary Fiber: 14 g 54.97%
    • Sugar: 16 g
    • Protein: 7 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 406.19%
    • Vitamin C 169.31%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables4
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total5 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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