DIABETIC VEGETABLE STOCK
I stole (and adapted) this recipe from applesforhealth.com, because they have stolen dozens of recipes from me and hundreds of recipes from Recipezaar! The original source of the recipe is the Art of Cooking for the Diabetic. Low sodium and low cholesterol, too!
Provided by Millereg
Categories Stocks
Time 4h25m
Yield 7 U.S. pints, approximately
Number Of Ingredients 11
Steps:
- Saute the chopped onions in a skillet until they are all brown and almost black.
- Although you may vary the vegetable ingredients to taste, I strongly recommend that you do not omit the browned onions or the parsnip.
- In a crockpot, combine vegetables and water.
- Bring to a simmer, skimming foam from surface.
- Add parsley, bay leaves, and peppercorns.
- Cook on low for about 3 hours and check it periodically, adding more water as necessary to keep ingredients covered.
- Taste the stock and continue cooking, if desired – the longer it cooks, the stronger the flavour will be.
- Strain stock through a fine sieve.
- Stock keeps 3 days in the refrigerator or 1 month if frozen.
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aiden norton
[email protected]I'm not a very experienced cook, but I was able to make this vegetable stock easily. It turned out great!
Qeen Mackie
[email protected]This vegetable stock is a staple in my kitchen. I use it in soups, stews, and even as a marinade.
Gladys Aigbangbe
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover vegetables and make a delicious and healthy stock.
Ntuthuko Shangase
[email protected]This vegetable stock is a great way to add flavor to your dishes without adding extra calories or fat.
mubiru raj
[email protected]I used this vegetable stock to make a vegetable soup, and it was amazing. The stock was so flavorful that I didn't need to add any additional seasoning.
Wesam Davidsam
[email protected]I've been looking for a diabetic-friendly vegetable stock recipe for ages, and this one is perfect. It's simple to make and tastes great.
Tana Jones
[email protected]This is the best vegetable stock I've ever tasted. It's so rich and full of flavor.
Kindly Jfgshhs
[email protected]I'm not a big fan of vegetable stock, but this recipe changed my mind. It's so flavorful and delicious.
Stephanie Moore
[email protected]This vegetable stock is a great way to use up leftover vegetables. It's also a great way to add flavor to your dishes without adding extra salt or fat.
Bonginkosi Zibonele
[email protected]I'm really impressed with how easy it was to make this vegetable stock. It's also very versatile - I've used it in soups, stews, and even as a marinade.
Isack Samson
[email protected]The stock was easy to make and had a nice, rich flavor. I used it to make a vegetable soup, and it was delicious.
glen lugado
[email protected]This recipe is a lifesaver for me as a diabetic. I was able to make a delicious and healthy vegetable stock that I can use in various dishes.
Janzeb Akbar
[email protected]I tried making this vegetable stock using some fresh vegetables from my garden. It turned out incredibly flavorful and aromatic! The stock was perfect for making a comforting vegetable soup.