Zutaten für Root Vegetable Stock For Mushroom Stroganoff With Spinach
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Zubereitung von Root Vegetable Stock For Mushroom Stroganoff With Spinach
- Melt 4 tablespoons of butter in a 7 to 8-quart kettle over medium-high heat.
- Add 2 large carrots (chopped), 1 large turnip (chopped), 2 celery stalks (chopped), and 1 large onion (chopped).
- Cook, stirring occasionally, until vegetables are golden brown (about 10-15 minutes).
- Stir in 8 cups of water, 2 teaspoons of salt, 1 tablespoon of fresh parsley (chopped), 2 bay leaves, and 1 teaspoon of dried thyme.
- (Optional) Add 4 cloves of garlic (minced) and 1 teaspoon of black peppercorns.
- Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer gently for 1 1/2 hours.
- Strain the stock through a fine-mesh sieve or cheesecloth, discarding the vegetables.
- This recipe yields approximately 10 cups of stock. Freeze extra portions in airtight containers for up to one year.
- Use this delicious stock as the base for your creamy mushroom stroganoff or other favorite recipes!
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
31g
Fat
18g
Carbs
5g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Very Low Carbs Main Dish Condiments Etc Vegetables Easy European Spring Vegetarian Polish Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Oamc Freezer Make Ahead Low Carb Inexpensive Cooking Mixes Healthy 2 Low In Something Carrots Taste Mood Savory Number Of Servings 3 Steps Or Less 4 Hours Or Less
