Vegetable Stock Tips Free And Always On Hand Recipes

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.

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?

Steps:

• In a large pot of water, add frozen vegetable scraps. Add salt and pepper to taste. Bring to a boil. Turn down to low and simmer for several hours. Drain (removing vegetables) and pour flavored broth into Mason Jars. These can be sealed with a water bath or keep in the refrigerator.
• Tips - Use fresh stock for risotto's, rice, cous cous (or any other grains) add to water when cooking pasta, or use to sauté vegetables in lieu of butter or oils for a no calorie option that adds tons of flavor without the guilt.

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).

Steps:

• Buy the whole head of celery but use the top half for this stock. Rinse any dirt off the leaves and put in a large stock pot. Any outer stalks that you wouldn't use in cooking can be added as well.
• Add a whole bunch of parsley and a bay leaf.
• Trim the roots off the onion and cut in half. Only remove the skins if they are split and dusty, otherwise just leave them on.
• Cut the tops off the carrots, wash and cut in half lengthways.
• Add the water and put on to simmer for an hour and a half to two hours.
• Strain the vegetables. I do this in a colander (not a sieve) and squash the celery to get every last bit of flavour out of it. The stock is still lovely and clear and full of flavour.
• Note: I don't season this stock since I'm going to use it in another recipe anyway.

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.