White stock

2 h 30 min
Additional culinary preparation: Stocks
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Water 1.0 l
Bones 0.3 kg
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.5 ud
Elaboration
  • Chop the bones.
  • Wash the green part of the leek and chop.
  • Peel and cut the onions into halves or quarters.
  • Wash, peel and cut the carrots into pieces.
  • Put all ingredients in a pot with cold water and boil. Reduce the heat and cook it taking away the foam constantly for at least 2 hours.
  • Once finished, strain, let it settle and degrease the resulting liquid.
Nutritional information (1 portion)
Energy
102.88
kcal
Carbohydrates
16.24
g
Proteins
4.33
g
Lipids
0.85
g
Fiber 6.42 g
Saturates 0.2 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.41 g
Cholesterol 0.0 mg
Calcium 143.92 mg
Iron 2.33 mg
Zinc 0.54 mg
Vitamin A 257.72 ug
Vitamin C 43.92 g
Folic acid 157.71 ug
Salt (Sodium) 58.39 mg
Sugars 15.01 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
Alkatene zurrukutuna (cod, garlic, red pepper and bread soup)
60 min

Alkatene zurrukutuna (cod, garlic, red pepper and bread soup)

  • Type of dish: Soups and creams
  • Cuisine type: Basque cuisine
  • Temperature: Cold
Annual steamed beef cheek with caramelized rice and peppers

Annual steamed beef cheek with caramelized rice and peppers

  • Type of dish: Meats, Main course
  • Temperature: Hot
Beef stew seasoned with thyme and vegetables
3 h

Beef stew seasoned with thyme and vegetables

  • Type of dish: Meats, Main course
  • Temperature: Hot
Biscayne sauce
60 min

Biscayne sauce

  • Additional culinary preparation: Sauces
Biscayne sauce menu (made with white stock)
120 min

Biscayne sauce menu (made with white stock)

  • Additional culinary preparation: Sauces
Biscayne sauce
60 min

Biscayne sauce

Braised pork loin with beetroot purée
90 min

Braised pork loin with beetroot purée

  • Type of dish: Meats, Vegetables
  • Temperature: Hot
Braised pork loin with vegetables
90 min

Braised pork loin with vegetables

  • Type of dish: Meats
  • Temperature: Hot
Braised pork loin with mixed vegetables and couscous
120 min

Braised pork loin with mixed vegetables and couscous

  • Type of dish: Meats, Main course
  • Temperature: Hot
Braised pork loin with potatoes
90 min

Braised pork loin with potatoes

  • Type of dish: Meats
  • Temperature: Hot
Braised pork loin with vegetables
120 min

Braised pork loin with vegetables

  • Type of dish: Meats, Vegetables
  • Temperature: Hot
Braised veal and mushroom stew with mashed
120 min

Braised veal and mushroom stew with mashed

  • Type of dish: Meats, Vegetables
  • Temperature: Hot
Braised veal with mixed vegetables
120 min

Braised veal with mixed vegetables

  • Type of dish: Meats, Vegetables
  • Temperature: Hot
Carbonada (veal meat stew)
120 min

Carbonada (veal meat stew)

  • Type of dish: Meats
  • Temperature: Hot
  • Cuisine type: Italian cuisine
Chanterelle mushrooms cannelloni with coconut vichyssoise
120 min

Chanterelle mushrooms cannelloni with coconut vichyssoise

  • Type of dish: Vegetables, Pasta
  • Cuisine type: Basque cuisine
Chickpea and meat stew soup
90 min

Chickpea and meat stew soup

  • Temperature: Hot
  • Type of dish: Soups and creams
"Chilindrón" chicken stew
75 min

"Chilindrón" chicken stew

  • Temperature: Hot
  • Type of dish: Birds
Cod pil-pil style with Derio stalk stuffed with crab (TAPA)
90 min

Cod pil-pil style with Derio stalk stuffed with crab (TAPA)

  • Temperature: Hot
  • Cuisine type: Basque cuisine
  • Type of dish: Finger foods
Cooked ham risotto
30 min

Cooked ham risotto

  • Temperature: Hot
  • Type of dish: Rices
Courgettes filled with ham and cheese
60 min

Courgettes filled with ham and cheese

  • Type of dish: Meats, Vegetables
  • Temperature: Hot
Deer burger with textured potatoes
120 min

Deer burger with textured potatoes

  • Type of dish: Meats, Burguers
  • Temperature: Hot
Duck foie gras micuit poached in a traditional way
25 h

Duck foie gras micuit poached in a traditional way

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  • Temperature: Cold
  • Cuisine type: French cuisine
Espagnole sauce (as a cream sauce)
60 min

Espagnole sauce (as a cream sauce)

  • Additional culinary preparation: Sauces
Fake Biscayne sauce (made with white stock)
120 min

Fake Biscayne sauce (made with white stock)

  • Additional culinary preparation: Sauces
Fideua with rabbit and chicken
60 min

Fideua with rabbit and chicken

  • Type of dish: Meats, Pasta
  • Temperature: Hot
Fricandeau
75 min

Fricandeau

  • Type of dish: Meats
  • Temperature: Hot
Fried crayfish with tempura, garnished with idiazabal cheese soup and concassé style tomato
60 min

Fried crayfish with tempura, garnished with idiazabal cheese soup and concassé style tomato

  • Temperature: Hot
  • Type of dish: Shellfish, Vegetables, Appetizers and canapes
Goulash
120 min

Goulash

  • Type of dish: Meats
  • Temperature: Hot
  • Cuisine type: European cuisine
Gravy
20 min

Gravy

  • Additional culinary preparation: Sauces
Grilled veal tenderloin with mushroom sauce
60 min

Grilled veal tenderloin with mushroom sauce

  • Type of dish: Meats
  • Temperature: Hot
Grilled veal tenderloin with mushroom sauce
15 min

Grilled veal tenderloin with mushroom sauce

  • Temperature: Hot
  • Type of dish: Appetizers and canapes
Low-temperature truffle yolk with boletus cream, Iberian ham and puffed rice

Low-temperature truffle yolk with boletus cream, Iberian ham and puffed rice

  • Temperature: Hot
  • Type of dish: Rices, Finger foods, Eggs
Mackerel fillets covered with potato flakes
60 min

Mackerel fillets covered with potato flakes

  • Type of dish: Meats, Fish
  • Temperature: Hot
Marinated salmon with garlic cream and sautéed green beans
45 min

Marinated salmon with garlic cream and sautéed green beans

  • Temperature: Hot
  • Type of dish: Fish
Meat balls
2 h 30 min

Meat balls

  • Type of dish: Meats
  • Temperature: Hot
  • Cuisine type: 5th range cuisine
Menu garlic soup

Menu garlic soup

  • Temperature: Hot
  • Type of dish: Soups and creams
Minestrone
120 min

Minestrone

  • Temperature: Hot
  • Type of dish: Vegetables, Soups and creams, Pasta
  • Cuisine type: Italian cuisine
Minestrone soup
75 min

Minestrone soup

  • Temperature: Hot
  • Type of dish: Vegetables, Soups and creams, Pasta, Legumes
Mote wheat stew
40 min

Mote wheat stew

  • Temperature: Hot
  • Additional culinary preparation: Garnishes
Natural thistles with ham
45 min

Natural thistles with ham

  • Temperature: Hot
  • Type of dish: Vegetables
Onion soup
90 min

Onion soup

  • Temperature: Hot
  • Type of dish: Soups and creams
  • Cuisine type: French cuisine
Paella with rabbit, clams , mussels and garlic cream
60 min

Paella with rabbit, clams , mussels and garlic cream

  • Temperature: Hot
  • Type of dish: Rices
Pig’s trotter rolls with mustard sweet and sour sauce and tomato pulp
25 h

Pig’s trotter rolls with mustard sweet and sour sauce and tomato pulp

  • Type of dish: Meats
  • Temperature: Hot
Poached foie gras "demi-cuit"
24 h

Poached foie gras "demi-cuit"

  • Type of dish: Meats
  • Temperature: Cold
Pork loin and mushroom risotto
50 min

Pork loin and mushroom risotto

  • Type of dish: Meats, Rices, Vegetables
  • Temperature: Hot
Porrusalda (leek and potato stew) with cod
45 min

Porrusalda (leek and potato stew) with cod

  • Temperature: Hot
  • Type of dish: Vegetables, Fish
  • Cuisine type: Basque cuisine
Porrusalda (leek and potato stew) with pork ribs
75 min

Porrusalda (leek and potato stew) with pork ribs

  • Type of dish: Meats, Vegetables
  • Temperature: Hot
  • Cuisine type: Basque cuisine
Porrusalda (leek and potato stew) with pork ribs
75 min

Porrusalda (leek and potato stew) with pork ribs

  • Type of dish: Meats, Vegetables
  • Temperature: Hot
  • Cuisine type: Basque cuisine
Champignons, peas and chicken risotto

Champignons, peas and chicken risotto

  • Temperature: Hot
  • Type of dish: Vegetables, Birds, Eggs
Quail and white bean stew
90 min

Quail and white bean stew

  • Temperature: Hot
  • Type of dish: Vegetables, Birds, Legumes
Rabbit ragout
90 min

Rabbit ragout

  • Type of dish: Meats
  • Temperature: Hot
Rice and marinated pork loin, clams and mussels
60 min

Rice and marinated pork loin, clams and mussels

  • Temperature: Hot
  • Type of dish: Rices
Rice and meat
60 min

Rice and meat

  • Type of dish: Meats, Rices
  • Temperature: Hot
Rice pilaf
30 min

Rice pilaf

  • Temperature: Hot
  • Additional culinary preparation: Garnishes
Rice with chicken and mussels
60 min

Rice with chicken and mussels

  • Temperature: Hot
  • Type of dish: Rices
Rice with chicken, mussels and clams
45 min

Rice with chicken, mussels and clams

  • Temperature: Hot
  • Type of dish: Rices, Shellfish, Birds
Rice with mussels and rabbit
45 min

Rice with mussels and rabbit

  • Temperature: Hot
  • Type of dish: Rices
Rice with pork and mushrooms
60 min

Rice with pork and mushrooms

  • Type of dish: Meats, Rices
  • Temperature: Hot
Rice with rabbit, clams and mussels
60 min

Rice with rabbit, clams and mussels

  • Type of dish: Meats, Rices, Shellfish
  • Temperature: Hot
Roast chicken with tomato and red pepper stew
90 min

Roast chicken with tomato and red pepper stew

  • Temperature: Hot
  • Type of dish: Birds
Roast veal loin with mixed vegetable sticks
100 min

Roast veal loin with mixed vegetable sticks

  • Type of dish: Meats
  • Temperature: Hot
Roasted iberian pork with lukitxene style chutney
120 min

Roasted iberian pork with lukitxene style chutney

  • Type of dish: Meats
  • Temperature: Hot
  • Cuisine type: Basque cuisine
Roasted pork "mexican tacos" with vegetables, guacamole and rice
90 min

Roasted pork "mexican tacos" with vegetables, guacamole and rice

  • Type of dish: Meats, Vegetables, Main course
  • Temperature: Hot
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Roasted pork rack with diced vegetables
90 min

Roasted pork rack with diced vegetables

  • Type of dish: Meats, Vegetables
Roasted pork rack with mashed potatoes
90 min

Roasted pork rack with mashed potatoes

  • Type of dish: Meats
  • Temperature: Hot
Roasted pork ribs with baked potatoes
120 min

Roasted pork ribs with baked potatoes

  • Type of dish: Meats
  • Temperature: Hot
Roasted pork with pumpkin purée and lentil salad
2 h 30 min

Roasted pork with pumpkin purée and lentil salad

  • Type of dish: Meats, Vegetables, Main course, Legumes
  • Temperature: Hot
Roasted rabbit with rissole potatoes and fine herb alioli
60 min

Roasted rabbit with rissole potatoes and fine herb alioli

  • Type of dish: Meats
  • Temperature: Hot
Roasted sparerib with salad
4 h

Roasted sparerib with salad

  • Type of dish: Meats, Vegetables
  • Temperature: Hot
Sauteed rice with veal and vegetables
120 min

Sauteed rice with veal and vegetables

  • Type of dish: Meats, Rices, Vegetables
  • Temperature: Hot
Stewed potatoes Rioja style (with chorizo, cayenne red pepper and paprika)
75 min

Stewed potatoes Rioja style (with chorizo, cayenne red pepper and paprika)

  • Temperature: Hot
  • Type of dish: Vegetables
Stuffed aubergines with ham
75 min

Stuffed aubergines with ham

  • Temperature: Hot
  • Type of dish: Vegetables, Main course
Stuffed courgettes
60 min

Stuffed courgettes

  • Type of dish: Meats, Vegetables
  • Temperature: Hot
Sukalki
20 h

Sukalki

  • Type of dish: Meats
  • Temperature: Hot
  • Cuisine type: 5th range cuisine, Basque cuisine
Sukalki (veal stew)
120 min

Sukalki (veal stew)

  • Type of dish: Meats
  • Temperature: Hot
  • Cuisine type: Basque cuisine
Turkey ragout
120 min

Turkey ragout

  • Temperature: Hot
  • Type of dish: Birds
Veal cheeks stew seasoned with Pedro Ximenez and garnished with artichokes, mushrooms, peppers, sweet potatoes and potatoes
3 h

Veal cheeks stew seasoned with Pedro Ximenez and garnished with artichokes, mushrooms, peppers, sweet potatoes and potatoes

  • Type of dish: Meats, Vegetables, Main course
  • Temperature: Hot
Veal cheeks stew seasoned with Pedro Ximenez and garnished with potatoes, aubergine, red pepper and glassed chalota
120 min

Veal cheeks stew seasoned with Pedro Ximenez and garnished with potatoes, aubergine, red pepper and glassed chalota

  • Type of dish: Meats, Vegetables, Main course
  • Temperature: Hot
Veal fillets with chips and mushrooms
50 min

Veal fillets with chips and mushrooms

  • Type of dish: Meats, Vegetables
  • Temperature: Hot
Veal fricassee with chilli and diced vegetables
100 min

Veal fricassee with chilli and diced vegetables

  • Type of dish: Meats, Vegetables
  • Cuisine type: French cuisine
Veal fricassee with chilli and potatoes
100 min

Veal fricassee with chilli and potatoes

  • Type of dish: Meats
  • Cuisine type: French cuisine
Veal ragout
50 min

Veal ragout

  • Type of dish: Meats, Vegetables
  • Temperature: Hot
Veal tripe and snout stew in Biscayne sauce
4 h

Veal tripe and snout stew in Biscayne sauce

  • Type of dish: Meats
  • Temperature: Hot
  • Cuisine type: 5th range cuisine, Basque cuisine
Veloute sauce made with white stock
120 min

Veloute sauce made with white stock

  • Additional culinary preparation: Sauces
Warm squab salad with corn sauce
45 min

Warm squab salad with corn sauce

  • Type of dish: Meats
  • Temperature: Hot
Warm squab salad with corn sauce

Warm squab salad with corn sauce

  • Type of dish: Meats
  • Temperature: Hot
‘Zurrukutuna’ (cod, garlic, red pepper and bread soup)
75 min

‘Zurrukutuna’ (cod, garlic, red pepper and bread soup)

  • Temperature: Hot
  • Type of dish: Soups and creams, Fish
  • Cuisine type: Basque cuisine
Zurrukutuna
60 min

Zurrukutuna

  • Temperature: Hot
  • Type of dish: Soups and creams, Fish
  • Cuisine type: Basque cuisine