VEGETABLE STOCK
Provided by Mary Frances Heck
Categories Soup/Stew Garlic Mushroom Vegetable Vegetarian Low Cal Low Sodium Celery Healthy Low Cholesterol Vegan Parsley Simmer Bon Appétit
Yield Makes 2 quarts
Number Of Ingredients 10
Steps:
- Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.
- Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.
WORLD'S GREATEST VEGETABLE BROTH
This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.
Provided by Tom West
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Remove leaves and tender inner parts of celery and set aside.
- Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
- Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
- Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!
Nutrition Facts : Calories 133.3 calories, Carbohydrate 23.3 g, Fat 4 g, Fiber 6.6 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 131.5 mg, Sugar 11.2 g
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
RICH BROWN VEGETABLE STOCK
This is a satisfying vegetable stock made rich and delicious with lentils, leeks, and potato. It's suitable for vegan meals, and makes an excellent stock in which to cook rice. And it's my vegetable stock of choice for my own Five Lily Soup!
Provided by EdsGirlAngie
Categories Stocks
Time 1h15m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Saute leeks, carrots, celery, potato and garlic until slightly browned.
- Add 5 cups water and remaining ingredients.
- Bring to a boil, then reduce heat and simmer uncovered for one hour.
- Strain and cool; can easily be frozen and recipe is easily doubled.
ULTIMATE BROWNED VEGETABLE STOCK
This is my all-time favorite vegetable stock; the richness of this stock belies its simplicity. It loans its full-bodied flavor to almost any soup. It is the only veggie stock I will use to make my Recipe #150699 (Aka Hangover Soup), it would be a shame to make that soup any other way... a real shame. I originally found the recipe in a cookbook titled Soup and Bread: A Country Inn Cookbook, and have since adjusted it a bit. I also usually double the batch as it seems that 4 cups is never enough for us, and it freezes well. You can also add as many shiitake mushroom stems as you want (say 1 -3 cups) to the browned vegetables with the water for even more flavor. The variation which follows is sheer heaven: the ambrosia of soup stocks. Note: This recipe yields a little over 4 cups, if you are making my Hangover Soup recipe you will needs to double this recipe.
Provided by NcMysteryShopper
Categories Stocks
Time 1h45m
Yield 4 Cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F Spray and 11 X 13-inch backing pan with cooking spray.
- Place the onions, carrots, celery, beets and garlic in the pan. Drizzle with the oil and toss to coat the vegetables. Pour over the soy sauce and bake until the vegetables are deeply browned, almost burnt-looking, about 1 hour.
- Transfer the vegetables to a large heavy soup pot. Add 5 cups of the water and the remaining ingredients.
- Pour the remaining 2 cups of water into the baking pan, and using the blade since of a spatula, scrape up all those wonderful browned, caramelized bits on the bottom. Add this to the soup pot.
- Bring the water to a boil, and then turn down the heat and simmer, partially covered, 30 minutes. Cool slightly and strain.
Nutrition Facts : Calories 251.7, Fat 11, SaturatedFat 1.5, Sodium 1175.5, Carbohydrate 36, Fiber 7.7, Sugar 11.1, Protein 7.2
BROWN VEAL OR BEEF STOCK
Provided by Food Network
Time 6h
Yield about 3 quarts of stock
Number Of Ingredients 7
Steps:
- Preheat the oven to 475 degrees. Roast the bones for 30 minutes or until well browned, add the onions, celery and carrots and roast for 30 minutes longer. Transfer bones and vegetables to a 1012 quart tall stockpot. Discard fat from roasting pan and deglaze with 2 cups of the water. Add this to the stock pot with remaining water, bouquet garni and tomato. Bring the liquid slowly to a boil, skimming often. Simmer for 4 5 hours, skimming occasionally and replenishing the water to keep the level of water somewhat constant.
- Strain and discard solids; let stock come to room temperature and chill. When chilled, discard surface fat. Bring back to a simmer and adjust for seasoning. If too weak for your taste, reduce, the season with salt.
- If you want to concentrate it, keep on reducing and transferring to a smaller pot until you have the consistency you want.
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).
More about "ultimate browned vegetable stock recipes"
THE ULTIMATE ASIAN VEGETABLE STOCK - THE WOKS OF LIFE
From thewoksoflife.com
VEGETABLE STOCK RECIPE | BON APPéTIT
From bonappetit.com
BROWN CHICKEN STOCK RECIPE - BON APPéTIT
From bonappetit.com
VEGETABLE STOCK RECIPE : SBS FOOD
From sbs.com.au
HOW TO MAKE VEGETABLE STOCK - GREAT BRITISH CHEFS
From greatbritishchefs.com
VEGETABLE STOCK RECIPE - BBC FOOD
From bbc.co.uk
ASSORTED VEGETABLES ON BROWN SURFACE · FREE STOCK PHOTO - PEXELS
From pexels.com
7 SUBSTITUTES FOR VEGETABLE STOCK - FANATICALLY FOOD
From fanaticallyfood.com
ULTIMATE KOREAN STOCK : BASIC KOREAN STOCK RECIPE FOR ALL KOREAN …
From seonkyounglongest.com
BROWN VEGETABLE STOCK ILLUSTRATIONS
From istockphoto.com
VEGETABLE STOCK RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
From whiskaffair.com
FOODCOMBO
10 BEST ALTON BROWN VEGETABLE STOCK RECIPES | YUMMLY
From yummly.com
ULTIMATE BROWNED VEGETABLE STOCK RECIPE - HEALTHY.FOOD.COM
From pinterest.com
VEGETABLE STOCK ALTON BROWN - REALRECIPESUS.FUN
From realrecipesus.fun
HOW TO MAKE VEGETABLE STOCK FROM KITCHEN SCRAPS | ALLRECIPES
From allrecipes.com
BROWN VEGETABLE STOCK RECIPE BY FOOD.MASTER | IFOOD.TV
From ifood.tv
ALTON BROWN VEGETABLE BROTH - GETRECIPESUS.FUN
From getrecipesus.fun
BROWN VEGETABLE STOCK VIDEOS AND ROYALTY-FREE FOOTAGE - ISTOCK
From istockphoto.com
THE ULTIMATE ASIAN VEGETABLE STOCK – HOT CHILIS -A FOOD REVIEW …
10 BEST ALTON BROWN VEGETABLE STOCK RECIPES - FOOD NEWS
From foodnewsnews.com
4,500+ BROWN VEGETABLE FREE STOCK PHOTOS - STOCKFREEIMAGES
From stockfreeimages.com
VEGETABLE STOCK - FORKS OVER KNIVES
From forksoverknives.com
VEGETABLE BROTH RECIPE ALTON BROWN : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ALTON BROWN VEGETABLE STOCK RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
GARLIC SOUP THAT CURES WHAT AILS YOU (AKA HANGOVER SOUP)
From fooddiez.com
10 BEST ALTON BROWN VEGETABLE STOCK RECIPES | YUMMLY
From yummly.com
ALTON BROWN VEGETABLE STOCK RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
ULTIMATE BROWNED VEGETABLE STOCK - GLUTEN FREE RECIPES
From fooddiez.com
RICH BROWN VEGETABLE STOCK RECIPE - FOOD NEWS
From foodnewsnews.com
STOCK (FOOD) - WIKIPEDIA
From en.wikipedia.org
439,246 BROWN VEGETABLE PHOTOS - FREE & ROYALTY-FREE STOCK …
From dreamstime.com
VEGETABLE STOCK - SWANSON
From campbells.com
ALTON BROWN VEGETABLE SOUP - GETRECIPESUS.FUN
From getrecipesus.fun
#time-to-make #course #main-ingredient #preparation #occasion #low-protein #healthy #soups-stews #vegetables #dinner-party #holiday-event #vegan #vegetarian #stocks #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #carrots #onions #taste-mood #4-hours-or-less
You'll also love