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Potato-Vegetable Stock

May/June 1991

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This stock owes its depth to last summer's crop of potatoes and leeks, simmered into a thick broth. If you don't have leeks, a fat head of garlic, unpeeled and coarsely chopped, makes a fine substitute.


Potato-Vegetable Stock Recipe

Makes: About 10 cups

Active Time:

Total Time:

Ingredients

  • 5 medium-sized potatoes, (2 pounds), scrubbed, unpeeled, cut in 1-inch pieces
  • 4 large leeks, (2 pounds), white part only, split, well-rinsed and cut in pieces
  • 2 medium carrots, scrubbed and cut in 1” pieces
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh lemon thyme, or regular thyme leaves or pinch dried

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Preparation

  1. Combine all ingredients in a heavy-bottomed stock pot, along with 8 cups water or more as needed to cover the vegetables. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Pass broth through a food mill or a sieve, pressing on vegetables to extract as much juice as possible.

Nutrition

Per serving: 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 0 g protein; 0 g fiber; 0 mg sodium; 0 mg potassium.

Nutrition Note: After straining and skimming, stock has negligible calories and nutrients.



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Recipe Categories

Meal/Course
Dinner

Style/Theme
Vegan
Vegetarian
Type of Dish
Soups/stews
Ethnic/Regional
American
Health & Diet Considerations
Gluten free
Ease of Preparation
Easy
Total Time
45 minutes or less
Publication
May/June 1991

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