Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 each onions
- 1 each leeks
- 1 each carrots
- 1 each celery
- 1 each apple
- 1 each garlic
- 1 each mushrooms
- 1 each ginger
- 1 each lemon grass (opt)
- 1 each peelings & tired old
- vegetables
- 1 each parsely
- 1 each peppercorns
- 1 each fresh or dried herbs (thyme
- dill, allspice)
- 1 each water to cover by two
- inches
- =
Directions
Cut in big chunks (maybe quarters) a couple onions, leeks, several carrots, some celery ribs and an apple. Toss them with several cloves of garlic, some mushrooms (old, shriveled ones are the best), a few slices of fresh ginger (peel and all), lemon grass is good if you have it and a couple sprays of pam. Roast all this is 500 degree oven for about 20 minutes until very brown. (this kind of carmelizes them, and they develop a sweetness). After roasting, put them in a stockpot, and add all the peelings and trimmings you"ve saved up. Plus any veggies you"ve had around long enough they"re beginning to look a little tired. (or fresh ones, too!) a bunch of parsely is nice, peppercorns, sprigs of dried or fresh herbs (thyme is especially good), maybe some dill seeds, a couple of whole allspices, and enough water to cover everything by 2 inches. Bring to a boil, simmer for 20-30 minutes (i"ve let it go a lot longer, too), fish out the vegies, strain, and you have great stock for soup, sauteeing, cooking pasta or rice and whatever else. The great thing about this, is the recipe really doesn"t matter, just the main principles. Use whatever vegies you"ve got and like (or get rid of some you don"t). The roasting and the apple (or pear) seem to be key. The rest is pure invention.