Irish Vegetable Stock

9m
Prep Time
3h
Cook Time
3h 9m
Ready In

Recipe: #40285

March 06, 2023



"The Irish Pub Cookbook' by Margaret M. Johnson. Can freeze for later use Use veggies in something else"

Original is 8 servings

Nutritional

  • Serving Size: 1 (442.7 g)
  • Calories 157.2
  • Total Fat - 8.6 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 136.7 mg
  • Sodium - 18075.7 mg
  • Total Carbohydrate - 10.1 g
  • Dietary Fiber - 2.1 g
  • Sugars - 3 g
  • Protein - 9.9 g
  • Calcium - 67.3 mg
  • Iron - 1.8 mg
  • Vitamin C - 7.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In stockpot

Step 2

Over medium heat, melt the butter.

Step 3

Add the onions and cook for 5 minutes, or until lightly browned.

Step 4

Add leek, carrot, celery, mushrooms,potato, and 1/3 cup water of the water.

Step 5

Cover and cook, for 5 minutes, or until vegetables are slightly tender.

Step 6

Add the remaining water, the garlic, peppercorns, thyme, bay leaf, parsley, and salt.

Step 7

Bring to a boil, reduce the heat to low, and simmer, uncovered for 2 hours.

Step 8

Strain the stock through a fine-mesh sieve into a bowl and let cool.

Tips


No special items needed.

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