Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
163
Calories
7g
Protein
1g
Fat
36g
Carbs
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 |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Rutabaga | 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
- 3 cups mushrooms (any variety)
- 1 fennel bulb, stalks and leaves only (reserve the bulb for another use)
- 5 celery stalks
- 4 medium to large carrots
- 2 large onions
- ¼ head of green cabbage
- ½ large rutabaga, peeled
- 5 leeks, cut in half lengthwise and washed
- 1 small bunch of fresh flat-leaf parsley (about 15 sprigs)
- 1 head of garlic, cut in half crosswise to expose the cloves
- 12 whole black peppercorns
- 6 whole white peppercorns
- 3 bay leaves
- 6 – 8 sprigs of fresh thyme
Directions
1
thumb|Vegetable Stock
2
Yields: 2 quarts
Recipe sourced from
fandom