VEGETABLE SCRAP STOCK
This recipe can easily be doubled or even quadrupled, just keep the scrap mixture evenly divided between the 2 groups. While the Parmesan rind is purely optional, it adds wonderful, cheesy depth to the flavor.
Provided by Jill Lightner
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Coarsely chop carrot and onion scraps into 1-inch pieces. Peel garlic cloves and smash lightly with the flat side of a large knife, so the cloves are cracked and somewhat flattened.
- Heat olive oil in a 3-quart pot over medium-high heat. Add vegetable scraps, garlic, thyme, bay leaf, and peppercorns. Cook, stirring frequently, for 5 minutes.
- Add water, salt, white wine, and cheese rind. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. Uncover and simmer for 15 to 20 minutes more.
- Strain stock through a fine-mesh sieve. Use immediately, or store in the refrigerator for up to 1 week or in the freezer for up to 6 months.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 8.3 g, Fat 2.6 g, Fiber 2.4 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 321.7 mg, Sugar 2.8 g
DARK VEGETABLE STOCK
A vegetarian stock that similates beef or other rich stocks. A staple in making my Roasted French Onion Soup! From Moosewood Daily Special.
Provided by Katzen
Categories Stocks
Time 1h15m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot, heat the vegetable oil.
- Add the onions and garlic and saute until lightly browned, 8 to 10 minutes.
- Add all of the remaining ingredients, cover, and bring to a boil.
- Lower the heat and simmer for 50 minutes, until all of the vegetables are very soft.
- Strain the stock through a sieve or colander.
- Use stock right away, or refrigerate it in a sealed container up to 4 days, or freeze it for up to 6 months.
VEGETABLE STOCK
For vegetarian soups, stews, and other dishes, such as risotto, vegetable stock is a flavorful alternative to water or meat-based stocks. You can vary the flavor by increasing the amount of garlic, replacing the carrots with parsnips, or changing some of the fresh herbs. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 2 quarts
Number Of Ingredients 11
Steps:
- Heat the oil in a medium stockpot over medium until hot but not smoking. Add chopped onion and cook, stirring often, until beginning to brown, 10 to 15 minutes. Add celery, carrots, garlic, and peppercorns; cook, stirring occasionally, until vegetables are tender and lightly browned, about 10 minutes.
- Pour in enough water to cover vegetables by 1 inch (8 to 10 cups) and add herbs and remaining half onion. Season with salt and pepper and bring to a boil. Reduce heat to a gentle simmer and cook, uncovered, 1 hour.
- Pour stock through a fine sieve into a large bowl or another pot, pressing on vegetables to extract as much flavorful liquid as possible. Discard solids. If not using immediately, cool in an ice-water bath before transferring to airtight containers.
BASIC VEGETABLE STOCK
Provided by Food Network
Time 1h55m
Yield about 8 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
- Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
- In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
- Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
- Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
- Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).
VEGETABLE STOCK
This easy veggie stock recipe should be a staple in any kitchen. The simple stock will add depth of flavour and herby goodness to a range of soups and stews
Provided by Barney Desmazery
Time 2h5m
Yield 1 litre
Number Of Ingredients 8
Steps:
- Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for six months in the freezer.
Nutrition Facts : Calories 42 calories, Fat 0.1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1.7 grams sugar, Fiber 0.3 grams fiber, Protein 0.2 grams protein, Sodium 0.07 milligram of sodium
VEGETABLE STOCK
Steps:
- Preheat oven to 425°F.
- Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.
- Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot. Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes. Transfer to stockpot and add bay leaves, tomatoes, and water. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper. Skim off fat.
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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