Victorious Vegetable Stock

Name: Victorious Vegetable Stock
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 15
Cuisine: Global
Ingredients: 2 apples or 2 pears, cored; 4 bay leaves; 4 larges carrots; 5 stalks celery; 14 grams dried porcini mushrooms; 1 bunches fresh dill, including stalks; 237 milliliters sliced fresh mushrooms; 59 milliliters fresh parsley, tightly packed; 2 sprigs fresh rosemary; 2 sprigs fresh sage (optional); 2 sprigs fresh thyme; 3 garlic cloves, peeled; 1 teaspoon finely ground white pepper; 340 grams leek, including green part; 2 Tbsps nutritional yeast; 1 Tbsp olive oil (optional); 2 sprigs fresh oregano (optional); 2 larges parsnips; 20 peppercorns; 2 Tbsps salt; 1 Tbsp turmeric; 1 medium yellow onion

Need a gluten free, primal, and whole 30 hor d'oeuvre? Victorious Vegetable Stock could be a super recipe to try. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe makes 15 servings with 75 calories, 2g of protein, and 1g of fat each. Head to the store and pick up porcini mushrooms, mushrooms, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

Use the flat side of a chef's knife to gently crush the garlic cloves.Wash unpeeled vegetables well and cut them roughly into large pieces.

Ingredients you will need

Whole Garlic Cloves

Vegetable

Equipment you will use

Chefs Knife

Add to a large stock pot along with all other ingredients.

Ingredients you will need

Stock

Equipment you will use

Pot

Add entire sprigs of the herbs rather than removing the leaves from the stem.Cover with water. Water level should be about 4 inches above the top of the vegetables. Bring to a boil, skim off any foam from the top of the broth, then partially cover. Reduce heat and simmer for 1 1/2 hours. At the end of the cooking time, if you wish to make the stock richer, remove the lid and continue cooking uncovered to slightly reduce it.When the stock has cooled slightly, strain it through a sieve or cloth, pressing all of the remaining liquid out of the vegetables. Compost or discard the remaining vegetables. What you don't eat immediately can be refrigerated for 3-5 days, or frozen.

Ingredients you will need

Vegetable

Stock

Herbs