Victorious Vegetable Stock

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
16%
Victorious Vegetable Stock
105 min.
15
76kcal

Suggestions

Embark on a culinary journey to create a flavor-packed, nutritious Victorious Vegetable Stock that's not only a delight to your taste buds but also aligns perfectly with your dietary preferences. This versatile stock is the cornerstone of many dishes, enriching your meals with its rich, earthy flavors. Whether you're a vegetarian, vegan, gluten-free, or dairy-free enthusiast, this recipe caters to all, ensuring a sumptuous dining experience.

Crafted for 15 servings, this recipe is a game-changer, especially for those who love to entertain. It's the perfect base for a variety of dishes, from hearty soups and stews to delicate sauces and casseroles. With a preparation time of 105 minutes, your patience will be rewarded with a stock that's bursting with the goodness of fresh, seasonal vegetables.

At just 76 calories per serving, this stock is not only delicious but also guilt-free. It's the ideal appetizer or snack, offering a healthy and satisfying start to any meal. Whether you're enjoying it as an antipasti, starter, snack, or appetizer, this Victorious Vegetable Stock promises to elevate your dining experience.

The blend of apples or pears, carrots, celery, and a medley of fresh herbs and spices creates a symphony of flavors that's unparalleled. The addition of nutritional yeast and optional fresh oregano and sage adds a depth of flavor that's both comforting and invigorating. This stock is a testament to the magic that unfolds when you cook with love and care, making it a must-try for every home cook and culinary enthusiast alike.

Ingredients

  •  apples cored
  •  bay leaves 
  • large carrots 
  • stalks celery 
  • 0.5 ounce the following: parmesan rind) dried
  • 0.5 bunch optional: dill fresh
  • cup mushrooms fresh sliced
  • 0.3 cup parsley fresh packed
  • sprigs rosemary leaves fresh
  • sprigs sage fresh
  • sprigs thyme sprigs fresh
  •  garlic clove peeled
  • teaspoon pepper white finely
  • 0.8 lb leek green
  • tablespoons nutritional yeast 
  • tablespoon olive oil 
  • sprigs oregano fresh
  • large parsnips 
  • 20  peppercorns 
  • tablespoons salt 
  • tablespoon turmeric 
  • medium onion yellow

Equipment

  • pot
  • sieve
  • chefs knife

Directions

  1. 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.
  2. Add to a large stock pot along with all other ingredients.
  3. 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.

Nutrition Facts

Calories76kcal
Protein9.56%
Fat14.68%
Carbs75.76%

Properties

Glycemic Index
27.86
Glycemic Load
4.16
Inflammation Score
-10
Nutrition Score
11.386086915174%

Flavonoids

Cyanidin
0.38mg
Catechin
0.32mg
Epigallocatechin
0.06mg
Epicatechin
1.83mg
Epigallocatechin 3-gallate
0.05mg
Apigenin
2.54mg
Luteolin
0.26mg
Isorhamnetin
0.38mg
Kaempferol
0.78mg
Myricetin
0.22mg
Quercetin
2.81mg

Nutrients percent of daily need

Calories:75.5kcal
3.78%
Fat:1.34g
2.06%
Saturated Fat:0.2g
1.26%
Carbohydrates:15.54g
5.18%
Net Carbohydrates:11.88g
4.32%
Sugar:5.99g
6.65%
Cholesterol:0mg
0%
Sodium:962.69mg
41.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.96g
3.92%
Vitamin A:3759.24IU
75.18%
Vitamin K:41.22µg
39.26%
Manganese:0.4mg
19.76%
Copper:0.32mg
16.02%
Fiber:3.66g
14.64%
Vitamin C:11.54mg
13.98%
Folate:44.12µg
11.03%
Potassium:332.63mg
9.5%
Vitamin B6:0.16mg
8.17%
Iron:1.29mg
7.16%
Vitamin E:0.93mg
6.21%
Vitamin B5:0.58mg
5.8%
Magnesium:22.89mg
5.72%
Vitamin B2:0.09mg
5.14%
Phosphorus:49.42mg
4.94%
Calcium:46.27mg
4.63%
Vitamin B3:0.92mg
4.6%
Vitamin B1:0.07mg
4.46%
Selenium:1.87µg
2.67%
Zinc:0.4mg
2.64%
Source:Food.com