Diabetes Recipes - Vegetable Stock

Vegetable Stock

Here’s the perfect stock for vegetarians. It keeps for up to 6 months if frozen in airtight containers.

Tips

Here’s the perfect stock for vegetarians. It keeps for up to 6 months if frozen in airtight containers.

Makes 6 servings

Cooking time: n/a

Ingredients

• 6 cups  water  1.5 L


• 1  large sweet potato, diced  1


• 2  large celery stalks, chopped  2


• 2  large leeks, cleaned and sliced  2


• 1  large onion, chopped  1


• ½ cup  chopped parsley  125 mL


• 2 large cloves garlic  2


• 2  bay leaves  2


• ¼ tsp  freshly ground black pepper  1 mL


• 1/8 tsp  salt  0.5 mL

Instructions

1. In a saucepan over medium-high heat, combine water, potato, celery, leeks, onion, parsley, garlic, bay leaves, pepper and salt; bring to a boil. Reduce heat to low; simmer, covered, for 1½ hours.


2. Pour mixture through a strainer; discard solids. Refrigerate stock until cold. Stock can be kept, refrigerated, for up to 3 days or frozen in an airtight container.

Notes

Canada’s Choice per Serving: 1 Extra

Makes 6 cups (1.5 L), (1 cup/250 mL per serving)
Nutritional Information

Per Serving

Calories	8
Total Fat	0 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	47 mg
Carbohydrates	2 g
Fiber	0 g
Protein	0 g

CLAIM YOUR EBOOK TODAY



 

 

 

 

 

 

 

 

 

 

.