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Jacques Pepin's Clear Vegetable Stock

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.3922
Energy (kCal)250.768
Carbohydrates (g)56.7356
Total fats (g)2.0875
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place all ingredients, along with ingredients for Herbes de Provence, and 10 cups of water into a stockpot or heavy kettle. | 2. Bring mixture to a boil; reduce heat and simmer for 1 hour; strain. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    porcini mushroom 1/2 cup dried - - - -
    onion 2 sliced 88.0 20.548000000000002 2.42 0.22
    carrot 4 chopped 100.04 23.3752 2.2692 0.5856
    leek 1 sliced - - - -
    celery rib 3 sliced - - - -
    garlic 6 cloves sliced 26.82 5.9508 1.1448 0.09
    thyme 1 tablespoon dried 2.424 0.5868 0.1334 0.0403
    savory 1 tablespoon dried - - - -
    marjoram 1 tablespoon dried 4.607 1.0295 0.2152 0.1197
    oregano 1 tablespoon dried 7.95 2.0676 0.27 0.1284
    fennel seed 1 tablespoon dried 20.01 3.0328 0.9164 0.8625
    sage 1 teaspoon dried - - - -
    rosemary 1 teaspoon 0.917 0.1449 0.0232 0.040999999999999995
    lavender 1 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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