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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute the chopped onions in a skillet until they are all brown and almost black. | 2. Although you may vary the vegetable ingredients to taste, I strongly recommend that you do not omit the browned onions or the parsnip. | 3. In a crockpot, combine vegetables and water. | 4. Bring to a simmer, skimming foam from surface. | 5. Add parsley, bay leaves, and peppercorns. | 6. Cook on low for about 3 hours and check it periodically, adding more water as necessary to keep ingredients covered. | 7. Taste the stock and continue cooking, if desired – the longer it cooks, the stronger the flavour will be. | 8. Strain stock through a fine sieve. | 9. Stock keeps 3 days in the refrigerator or 1 month if frozen. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2	cups	chopped	128.0	29.888	3.52	0.32
leek	2	cups	washed chopped	108.58	25.186999999999998	2.67	0.534
celery rib	3		chopped	0.0	0.0	0.0	0.0
carrot	2		chopped	59.04	13.7952	1.3392	0.3456
parsnip	1		washed chopped	99.75	23.9267	1.5959999999999999	0.39899999999999997
celery root	3/4 - 1	lb	peeled diced	0.0	0.0	0.0	0.0
shallot	1/2	cup	chopped	57.6	13.44	2.0	0.08
water	3 1/2	1/2	bottled	1932.0	46.536	19.236	200.25599999999997
parsley	1	cup		21.6	3.798	1.7819999999999998	0.474
bay leaf	2			-	-	-	-
black peppercorn	2	tablespoons		0.0	0.0	0.0	0.0

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