Brambletts Vegetable Stock Recipes
BASIC VEGETABLE STOCK
This is a good basic stock, and is perfect for vegetarians!
Provided by Stan Webber
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
- Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
- Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
- Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?
Nutrition Facts : Calories 37.4 calories, Carbohydrate 5.9 g, Fat 1.4 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 226.6 mg, Sugar 1.8 g
BRAMBLETT'S VEGETABLE STOCK
A perfect base for any number of recipes. Store some in the freezer, and you have an almost instant meal on your hands!
Provided by chillyroc
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
- Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
- Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!
Nutrition Facts : Calories 121.1 calories, Carbohydrate 22.7 g, Fat 2.8 g, Fiber 4.6 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 545.5 mg, Sugar 5.5 g
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