* Exported from MasterCook *
Slow Cooker Roasted Vegetable Stock - 1 pt
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 carrots -- peeled
3 parsnips -- peeled
3 large onions -- quartered
3 whole turnips
3 rutabagas -- quartered
3 bell peppers -- halved
2 shallots
1 head garlic -- whole head
1 bunch fresh thyme
1 bunch parsley
5 quarts water
Preheat oven to 425F. Arrange the vegetables and herbs in a 9x13-inch baking pan lined with parchment paper. Roast for 30 minutes or until browned.
Add the vegetables to a 6-quart slow cooker. Add 5 quarts of water and cover. cook on LOW for 8 to 10 hours. Strain the stock, discarding the solids. Freeze or refrigerate the stock until ready to use.
Yields 5 quarts (20 one-cup servings)
Per 1 cup: 100 cals; 0g fat; 24g carbs; 5g fiber; 45mg sodium; 3g protein.
AuthorNote: Use this in vegetarian recipes as a substitute for chicken stock or in other recipes as a flavorful alternative to water.
Description:
"1 pt"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Dec 2010"
Yield:
"5 quarts"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 56 Calories; trace Fat (4.0% calories from fat); 1g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 33mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable.
NOTES : Cooker: 6-quart
Time: LOW for 8 to 10 hours
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
ไม่มีความคิดเห็น:
แสดงความคิดเห็น