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
No meat stock for all the vegetarians. Vegetable dishes are greatly improved by using a vegetable stock instead of water. Use them as a gravy base or soup stock, or any time you'd otherwise use a broth. It is convenient to make them up and freeze them in batches for later use. From Dr Weil
Provided by Rita1652
Categories Stocks
Time 1h15m
Yield 1 1/2 gallon
Number Of Ingredients 9
Steps:
- Chop the leeks (which have been trimmed and well washed to remove any interior dirt; use white and light green parts only), onions, carrots, celery and parsley.
- Heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly.
- Add 1 1/2 gallons of cold water.
- Also add the marjoram, thyme and bay leaves.
- Bring to a boil, reduce heat and simmer, partly covered, for 1 hour.
- Strain stock through cheesecloth-lined strainer, cool, and chill or freeze.
Nutrition Facts : Calories 390.2, Fat 10.4, SaturatedFat 1.5, Sodium 266, Carbohydrate 73.1, Fiber 14.9, Sugar 29.8, Protein 7.5
VEGETABLE STOCK
Steps:
- Roughly chop all vegetables and place in a large pot. Pour in water to cover and bring to a boil Reduce heat to a simmer, skim and discard impurities from the top. Add the spices. Simmer, uncovered for about 2 hours. Strain and store in the refrigerator up to a week or keep frozen.
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).
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
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.
VEGETABLE STOCK
This is the stock used in a recipe I have just posted for Cashew and Leek Soup. It has been adapted from a book which I found today and just HAD TO BUY - 'Green: modern vegetarian recipes' by Australian cook Flip Shelton. I haven't tried any of the recipes yet, but all the recipes in the book sound wonderfully healthy; and this recipe is really quite different from the other vegetable stock recipes already posted. If you are wanting to make your own vegetable stock, you may want to combine the ideas here with another recipe. It's just that it could take a while to gather together the ingredients! As Flip says "It's so easy to make your own stock - plus it's a great way to use up things like vegetable peel (other than potato), carrot tops and bottoms, onion skins and the skinny inner stalks of celery. Start by saving well-washed vegetable peel in a plastic bag in the freezer. Keep adding to the bag until you have enough" to make this recipe. She doesn't mention making this in a crockpot, but this is where I'll be making it once I've got into the habit of saving the required ingredients!
Provided by bluemoon downunder
Categories Stocks
Time 2h5m
Yield 2 litres of stock
Number Of Ingredients 4
Steps:
- Place the vegetables in the stockpot, add 2 litres of water, a bay leaf and some peppercorns, and simmer, covered, over a low heat for 1-2 hours.
- Strain and freeze in small portions (about 1 cup/8 fluid ounces).
- If you run out of stock, use water, and add a teaspoonful of soy sauce, miso paste or Vegemite, and a bayleaf.
Nutrition Facts : Calories 0.1, Sodium 19.8
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.
More about "vegetable stock recipes"
IMAGINE VEGETABLE BROTH : AMAZON.CA: GROCERY & GOURMET FOOD
From amazon.ca
Reviews 60
KNORR VEGETABLE STOCK POT - 4 X 28G : AMAZON.CA: GROCERY ...
From amazon.ca
Reviews 43
HOMEMADE VEGETABLE STOCK | CANADIAN LIVING
From canadianliving.com
VEGETABLE BROTH FACTS AND HEALTH BENEFITS - FOOD AS MEDICINE
From healthbenefitstimes.com
VEGETABLE STOCK - SWANSON
From campbells.com
INSTANT HOMEMADE VEGETABLE STOCK POWDER RECIPE {VEGAN ...
From eatingvibrantly.com
STOCK (FOOD) - WIKIPEDIA
From en.wikipedia.org
7 SUBSTITUTES FOR VEGETABLE STOCK - FANATICALLY FOOD
From fanaticallyfood.com
VEGETABLE STOCK - HEALTHY LITTLE FOODIES
From healthylittlefoodies.com
10 BEST RECIPES WITH VEGETABLE BROTH (PERFECT FOR LEFTOVERS)
From blog.kettleandfire.com
VEGETABLE STOCK WITH KITCHEN SCRAPS RECIPE | EATINGWELL
From eatingwell.com
10 RECIPES WITH VEGETABLE BROTH - FEELGOODFOODIE
From feelgoodfoodie.net
LOW FODMAP VEGETABLE STOCK - A LITTLE BIT YUMMY
From alittlebityummy.com
VEGETABLE STOCK RECIPE - BBC FOOD
From bbc.co.uk
VEGETABLE STOCK RECIPE : SBS FOOD
From sbs.com.au
STAINLESS STEEL STEAM POTS STEAMER COOKING POT SET, 2-TIER ...
From amazon.ca
ARE ALDI VEGETABLE STOCK CUBES VEGAN? - VEGAN AND RAW FOOD
From estherschultz.com
VEGETABLE STOCK: ABOUT, NUTRITION DATA, WHERE FOUND, VIDEO ...
From recipeland.com
HOW TO MAKE VEGETABLE STOCK FROM KITCHEN SCRAPS | …
From allrecipes.com
7 BEST SUBSTITUTES OF VEGETABLE BROTH [SIMPLE & EASY]
From foodsgal.com
VEGETABLE STOCK AT WHOLE FOODS MARKET
From wholefoodsmarket.com
VEGETABLE STOCK - HEALTHY FOOD GUIDE
From healthyfood.com
HOW TO MAKE VEGETABLE BROTH FROM FOOD SCRAPS — OFF THE ...
From offthevinenutrition.com
VEGETABLE STOCK RECIPE - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
BASIC VEGETABLE STOCK RECIPE, HOMEMADE QUICK INDIAN ...
From tarladalal.com
12 VEGETABLE STOCK IDEAS | VEGETABLE STOCK, SOUP RECIPES, FOOD
From pinterest.ca
VEGETABLE STOCK FROM SCRAPS - THE NEW BAGUETTE
From thenewbaguette.com
VEGETABLE STOCK | COOP.CH
From coop.ch
VEGETABLE STOCK PHOTOS, PICTURES & ROYALTY-FREE IMAGES ...
From istockphoto.com
VEGETABLE STOCK - FORKS OVER KNIVES
From forksoverknives.com
HOW TO MAKE THE BEST VEGETABLE STOCK - FOOD FIDELITY
From foodfidelity.com
HOW TO MAKE VEGETABLE BROTH | FOODBYMARIA RECIPES
From foodbymaria.com
WHICH VEGETABLE STOCK IS VEGAN? - VEGAN AND RAW FOOD
From estherschultz.com
HOW TO MAKE VEGETABLE STOCK FROM KITCHEN SCRAPS - MY …
From myfoodstory.com
VEGETABLE STOCK RECIPES - BBC FOOD
From bbc.co.uk
HOW TO MAKE VEGETABLE BROTH FROM FOOD SCRAPS ⋆ MAKE STOCK ...
From forkintheroad.co
VEGETABLE STOCK | FOOD CHANNEL
From foodchannel.com
VEGETABLE STOCK AT WHOLE FOODS MARKET
From wholefoodsmarket.com
DIY VEGETABLE STOCK - FOOD HEAVEN MADE EASY
From foodheavenmadeeasy.com
VEGETABLE STOCK NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #healthy #very-low-carbs #soups-stews #vegetables #american #easy #heirloom-historical #holiday-event #low-fat #vegan #vegetarian #stocks #stove-top #dietary #low-sodium #gluten-free #low-cholesterol #low-saturated-fat #low-calorie #oamc-freezer-make-ahead #low-carb #inexpensive #healthy-2 #free-of-something #low-in-something #equipment #number-of-servings
You'll also love