Vegetables brown stock

90 min
Suitable for vegans
Cuisine type: Vegan cuisine
Additional culinary preparation: Stocks
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.45 ud
Water 0.5 l
Elaboration
  • Wash green part of the leek and the carrot. Chop into big chunks.
  • Peel and cut the onions into big chunks.
  • Place the cut and clean vegetables in an oven tray and roast them in the oven for 15 minutes.
  • Put the vegetables in a stockpot with cold water.
  • Place the tray or the frying pan over the heat, skim off any fat, add some water and use a whisk to scrap the browned bits from the tray. Add the resulting liquid to the stockpot.
  • Turn the heat up until it boils. Then turn down and simmer. Skim off any foam that form. Simmer for at least 3 hours.
  • Strain, skim off any foam and use the remaining stock.
Nutritional information (1 portion)
Energy
15.52
kcal
Carbohydrates
2.59
g
Proteins
0.69
g
Lipids
0.12
g
Sugars 1.9 g
Salt (Sodium) 7.47 mg
Folic acid 17.57 ug
Vitamin C 7.52 g
Vitamin A 124.86 ug
Zinc 0.07 mg
Iron 0.51 mg
Calcium 34.72 mg
Cholesterol 0.0 mg
Polyunsaturated fatty acids 0.05 g
Monounsaturated fatty acids 0.0 g
Saturates 0.02 g
Fiber 0.96 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.