[FODMAP] Vegetable Stock
Here's a great recipe for making veggie talk for when you need to feed a vegetatian, or you don't have any bones to make stalk.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dinner
Cuisine: American
Keyword: pantry, stock
Servings: 4 people
Calories: 65kcal
- 1 whole carrot
- 1 whole parsnip
- 6 sprigs parsley
- 3 whole Leeks only the dark green leaves see photo
- 1 bunch Green leaves from green onion (no white, light green) see photo
- 1 tbsp infused garlic oil
- 1 tbsp infused onion oil
- 1 whole bok choy
- 1 whole bay leaf
- 5 grinds salt
- 5 grinds pepper
Using only the greens - IMPORTANT
To be low FODMAP you can only use the green part of the leek
I'm paranoid so I also do not use the internal white of the leeks
You also need to maek sure you only use the green part of the green onion
Cooking instructions:
Cut everything into 2 inch pieces. Add anything from the fridge that you want to use up. (Don't over power the stock try and add everything in equal portions.)
Toss in an Instant Pot
Fill with water to just below the Max line.
Push the "stock button" or on high for 1 hour. Whatever you Prefer.
when it's naturally release (or 20mins whichever comes first)Place a large bowl in the sink and place two knives on top of it. Place calendar with paper towel on top of the knives.
Pour contents of slow cooker into the calendar
Use for stock now, or reduce by 1/2 to intensify the flavour. (I always reduce the volume by half as I prefer a stronger stalk.)
Taste stalk, add salt to taste.
Sodium: 257mg | Calcium: 5mg | Vitamin C: 1mg | Vitamin A: 5IU | Sugar: 3g | Potassium: 189mg | Cholesterol: 5mg | Calories: 65kcal | Saturated Fat: 1g | Fat: 2g | Protein: 5g | Carbohydrates: 6g | Iron: 1mg