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RECIPE
12 INGREDIENTS3 STEPS1HR

Homemade Vegetable Stock

5.0
2 Ratings

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Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
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Use the recipe as a guide — if you don't have leeks, onions are fine, though I do think leeks lend a special flavor to all stocks, so they are worth buying if you are headed to the store; if you don't have thyme or tarragon, omit them, etc.
1HR
Total Time

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1
Large  Yellow Onion , peeled, roughly chopped
2
Large  Carrots , roughly chopped
1 stalk
Celery , roughly chopped
1
Large  Leek , roughly chopped
3 cloves
Garlic , peeled, crushed
4 sprigs
4 sprigs
2 sprigs
12 cups
Cold  Water

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Nutrition Per Serving

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CALORIES
39
FAT
0.1 g
PROTEIN
1.1 g
CARBS
9.2 g

Author's Notes

Yields 2 quarts.

Cooking Instructions

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Step 1
Combine everything: Yellow Onion (1), Carrot (2), Celery (1 stalk), Leek (1), Garlic (3 clove), Fresh Parsley (4 sprig), Fresh Thyme (4 sprig), Tarragon (2 sprig), Bay Leaf (1), Coarse Salt (1 teaspoon), Black Peppercorns (1 teaspoon), and Water (3 quart) in a pot. Bring to a boil, lower the heat, and simmer for forty-five minutes.
Step 2
Let stock cool and strain into clean containers.
Step 3
Store stock in the refrigerator for one or two weeks or in in the freezer for up to six months.

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Nutrition Per Serving
Calories
39
% Daily Value*
Fat
0.1 g
0%
Saturated Fat
0.0 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
9.2 g
3%
Fiber
2.1 g
8%
Sugars
4.6 g
--
Protein
1.1 g
2%
Sodium
408.4 mg
18%
Vitamin D
--
--
Calcium
90.2 mg
7%
Iron
0.8 mg
4%
Potassium
138.8 mg
3%
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