Recipes
Vegetable Stock
Ingredients:
Makes 6 cups (1.5 L) (1 cup/250 mL per serving)
Tip:
♦ Here’s the perfect stock for vegetarians. It keeps for up to 6 months if frozen in airtight containers.
6 cups water 1.5 L
1 large sweet potato, diced 1
2 large celery stalks, chopped 2
2 large leeks, cleaned and sliced 2
1 large onion, chopped 1
½ cup chopped parsley 125 mL
2 large cloves garlic 2
2 bay leaves 2
¼ tsp freshly ground black pepper 1 mL
1/8 tsp salt 0.5 mL
Instructions:
1. In a saucepan over medium-high heat, combine water, potato, celery, leeks, onion, parsley, garlic, bay leaves, pepper and salt; bring to a boil. Reduce heat to low; simmer, covered, for 1½ hours.
2. Pour mixture through a strainer; discard solids. Refrigerate stock until cold. Stock can be kept, refrigerated, for up to 3 days or frozen in an airtight container.
Notes:
Nutritional Analysis per Serving: Calories 8, carbohydrate 2g, fiber 0 g, protein 0 g, total fat 0 g, saturated fat 0g, sodium 47mg, cholesterol 0 mg.
Canada’s Choice per Serving: 1 Extra
Recipe reprinted with permission from Complete Canadian Diabetes Cookbook, Katherine E. Younker, Robert Rose Inc., 2005, http://www.robertrose.ca