365 Guru - Recipes, Music & Health - Rock ON: [Healthy_Recipes_For_Diabetic_Friends] All-Purpose Vegetable Stock - Detox - 0 pts plus; 4g Carbohydrate; 1g Dietary Fiber

Wednesday, September 4, 2013

[Healthy_Recipes_For_Diabetic_Friends] All-Purpose Vegetable Stock - Detox - 0 pts plus; 4g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *
                   All-Purpose Vegetable Stock - Detox
Recipe By     :
Serving Size : 8     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 5%)
                Vegan
Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1              large onion -- white or yellow onion, quartered
2             medium carrots -- roughly chopped
2                     celery stalks -- roughly chopped
5                     garlic cloves
2                     bay leaves
1            Handful herbs -- (parsley, dill, thyme, chives, oregano, etc.)
4               cups vegetable trimmings -- (parsnip, corncobs, zucchini, tomatoes, mushrooms, scallions, etc.)
3             quarts water

Toss all ingredients in a large stockpot and cover with water. Bring to a
boil, then simmer for 1 hour, until vegetables are soft. Strain through a
sieve (pressing the vegetables down will extract more liquid and flavor
but may muddy the stock). Refrigerate and use for up to 3 or 4 days, or
freeze in a sealed container for longer storage.

MAKES APPROXIMATELY 2 QUARTS

I never plan on making a stock; it just happens when I've accumulated
enough vegetable trimmings. But I always start with carrot, celery, onion,
garlic, tender herbs, and bay leaves. I will toss in corncobs, parsnip,
parsley stems, mushroom stems, fennel, and asparagus if I have them, but I
don't go out of my way to get them if I don't. just avoid any cruciferous
vegetables such as cabbage, broccoli, or kale, which will dominate the
stock with a strong off-putting flavor. Also, avoid strong herbs such as
sage, rosemary, or too much marjoram. If you saute the aromatics
beforehand, especially mushrooms and stems, the stock will be richer and
more robust and better suited for heartier recipes.

Source:
"Fresh Energy Cookbook: Detox Recipes to Supperchange Your Life by
Natalia Rose & Doris Choi"
S(Formatted by Chupa Babi):
"Aug 2013"
Yield:
"2 quarts"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 17 Calories; trace Fat (3.5%
calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 26mg Sodium. Exchanges: 1/2 Vegetable.

Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0