Vegetable Bone Broth
Make a delicious, nourishing broth — the best base there is for all kinds of dishes. This vegetable bone broth is a wonderful foundation for soups, sauces, and more. It's very good for you, packed with protein, amino acids, and minerals. Even someone in perfect health would do well to work pure broth, and dishes made from it, into their diet.
London
Recipe author
Vegetable Bone Broth
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 67 %
6 g
Fats 22 %
2 g
Carbohydrates 11 %
1 g
43 kcal
GI:
100
/
0
/
0
- Rinse the bones, pat them dry, and spread them on a baking sheet. Peel the carrots, garlic, leek, and onion, and arrange them on the sheet alongside the bones. Roast in an oven preheated to 400°F (200°C) for 20 minutes. 2. Transfer everything to a pot, cover with water, and add the celery stalks, bay leaves, and pepper, then pour in the vinegar. If the ingredients aren't fully submerged, add a little more water. 3. Set the pot over the heat, cover, and bring slowly to a boil. Simmer over the lowest heat for 8 hours, skimming off the foam and excess fat with a slotted spoon. Make sure the ingredients stay covered with liquid the whole time, adding water as needed. The broth comes out strong and rich.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Leek - 33 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- White wine vinegar - 14 kcal/100g
- Sugar bones - 105 kcal/100g
- Celery stalk - 12 kcal/100g
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