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Potato Peel Stock

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.1408
Energy (kCal)227.71
Carbohydrates (g)54.5088
Total fats (g)0.7744
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients in a pot and bring to a boil. For vegetarian, if using the broth option, only use vegetable broth. | 2. Lower heat and simmer for 1-1/2 hours. | 3. As the liquid evaporates, add a little more to keep the veggies covered. | 4. Strain and discard veggies. | 5. Store stock in refrigerator or freeze until required. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 6 washed - - - -
    onion 1 sliced 64.0 14.944 1.76 0.16
    carrot 2 peeled sliced 104.96 24.5248 2.3808 0.6144
    celery rib 1 diced - - - -
    broth 5 cups 58.75 15.04 0.0 0.0

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



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