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Rich Roasted Veggie Stock

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.4649
Energy (kCal)307.6741
Carbohydrates (g)68.6225
Total fats (g)2.424
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°F. | 2. Place carrots through mushroms on a foil-lined baking sheet. Pour 1/4 cup water overtop of the vegetables. | 3. Roast for 20 minutes. | 4. Scrape all vegetables and juices from the sheet into a large pot, add the 16 cups water, parsley and peppercorns. | 5. Bring stock to a boil, then reduce heat to a simmer. | 6. Cook, covered, 1 hour, then uncover and simmer 1 hour longer. | 7. Strain stock, discard solids and keep in fridge or freezer to store. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 2 chopped 104.96 24.5248 2.3808 0.6144
    celery rib 3 chopped - - - -
    onion 1 chopped 60.0 14.01 1.65 0.15
    tomato 2 cored quartered 83.72 18.564 4.368 0.728
    garlic clove 5 - - - -
    mushroom 5 ounces 48.1941 9.6247 3.1751 0.6946
    water 16 cups 0.0 0.0 0.0 0.0
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    black peppercorn 1 teaspoon - - - -

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



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