This broth, full of vegetable flavor, works well to make soups and stews or as a poaching liquid for fish and chicken.
Recipe from Better Homes and Gardens
1 hr 15 mins
2 medium carrots
2 stalks celery
1 medium onion
1 cup dry white wine or 3 tablespoons vinegar
2 lemon slices
1 bay leaf
3 whole black peppers
Strain broth through cheesecloth. Use as directed in recipe. Store unused broth in the refrigerator for three days or in the freezer for up to 6 months. Makes 8 cups. (Makes 7-1/4 cups if vinegar is substituted for wine.)
Nutriton facts are provided per cup of broth.
Per Serving: cal. (kcal) 0, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 0, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 0, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 588, Potassium (mg) 0, calcium (mg) 0, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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