
Vegetable stock

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The vegetables listed below are intended merely as a guide, because when we make a vegetable stock, we use whatever is in season: it could be fennel, asparagus, broccoli, etc. The only vegetables we wouldn't use are beans, eggplant, peppers and beet, as these all have such strong characteristic flavors, they might predominate. If you like, you can add tomatoes and/ or a couple of cloves of garlic. Our secret ingredients are peas, which we shell, crush and put in for sweetness. It is an idea I saw a long time ago in Italy. Sometimes when people taste a risotto at Locanda made with vegetable stock they say, "Surely you must have put in some sugar?" But no, it is just the peas. If I don't have any fresh peas, I put in a handful of frozen, which are almost as good, because they are frozen so quickly after they are picked that all the flavor and goodness are sealed in.
ingredients
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serves: 1
3 tablespoons extra virgin olive oil
4 handfuls of fresh or frozen peas
4 carrots
4 white onions
2 leeks
4 stalks celery
2 small bunches of Swiss chard
4 zucchini
2 potatoes
2 handfuls of spinach (coarsely chopped)
Nutrition Facts
Vegetable stock
Servings Per Recipe: 1
Amount per Serving
Calories: 1575
- Total Fat: 47.4 g
- Saturated Fat: 7.1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1166.4 mg
- Total Carbs: 249.7 g
- Dietary Fiber: 62.6 g
- Sugars: 88.6 g
- Protein: 56.5 g
preparation

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