Gluten Free Vegetable Stock Recipe
Ingredients
- 1 cup carrots- small dice
- 1 cup onions- small dice
- 1 cup celery- small dice
- 1 cup white mushrooms- sliced
- 1 cup tomato- diced
- 1 Tsp Garlic
- choice of herbs- I personally love tarragon
- 2 TBSP melted Coconut oil
- 6 cups or more Water
Directions
- Since I use veggies in everything I make. I get scrapes of everything. Which I save and use instead of chopping fresh veggies but you can do either.
- place chopped veggies in a roasting pan. Lightly brush with the melted coconut oil.
- Place in a preheated oven(400). every 1/2 hour, stir it up.
- When everything is evening browned.
- Remove from oven. place on burner and turn to medium high. Add 1/2 Cup of water, and scrap down the bottom of the pan. When everything is off the bottom.
- Pour your veggies and the liquid into a large pot making sure to get all the scraping from the bottom of the pan.
- Add your spices/herbs and garlic.
- Simmer for 3 hours on Low.
- Strain out the veggies... Done
- The veggies that are removed are great for add to soups to thicken it naturally. Or used to make a bread or crackers! so virtually no waste
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 580g | |
| Calories 396 | |
| Calories from Fat 244 | 62% |
| Total Fat 28.28g | 35% |
| Saturated Fat 23.74g | 95% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 167mg | 7% |
| Potassium 1356mg | 39% |
| Total Carbs 35.38g | 9% |
| Dietary Fiber 9.4g | 31% |
| Sugars 17.86g | 12% |
| Protein 6.71g | 11% |
