QUICK AND EASY VEGETABLE STOCK RECIPE
When making vegetable stock, you only need to simmer it for 30 to 45 minutes to extract the maximum flavor from the veggies and other aromatics.
Provided by Danilo Alfaro
Categories Ingredient Soup
Time 1h
Yield 16
Number Of Ingredients 14
Steps:
- Gather the ingredients.
- In a heavy-bottomed stock pot or soup pot, heat the oil over medium heat.
- Lower the heat, add the onion, leek, carrot, celery, parsnip, celery, and garlic, and gently sauté, with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don't brown the vegetables, though.
- Add the wine and reduce until the liquid is about three-fourths evaporated.
- While the liquid is evaporating, create the sachet d'épices . Combine the bayleaf, thyme, parsley, and black peppercorns in a cheesecloth and tie with butchers twine.
- Add the water and sachet d'epices and bring to a boil, then lower to a simmer. Simmer for 30 to 45 minutes. Skim off any scum that rises to the surface, but don't stir or otherwise agitate the stock. Just let it simmer away.
- Remove from heat, pour through a strainer into another large pot or container. Cool, then refrigerate.
Nutrition Facts : Calories 46 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 21 mg, Fat 2 g, ServingSize 1 gallon (16 servings), UnsaturatedFat 2 g
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).
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
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
BASIC VEGETABLE BROTH
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 3h
Yield Two and a half quarts
Number Of Ingredients 12
Steps:
- Put all of the ingredients in a large pot and cover them with 6 quarts of cold water. Bring to a boil, lower the heat and simmer gently, until it reduces to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth.
Nutrition Facts : @context http, Calories 19, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 39 milligrams, Sugar 2 grams
BASIC VEGETABLE STOCK
A soup is only as good as the stock it is made from and this is a good,basic vegetable stock that I use as the base for my Tortellini Minestrone With Spinach. Since it makes a lot, I freeze it in individual batches, each bag holding enough for 1 batch of soup.You can vary the vegetables to suit your taste but watch out for strong flavoured veggies that will dominate the stock and potatoes which will make it cloudy.
Provided by Carrie Ann
Categories Stocks
Time 3h30m
Yield 6 quarts
Number Of Ingredients 11
Steps:
- Place water in stock pot and add vegetables, garlic and sachet.
- Heat on high to simmering but do not allow to boil.
- Reduce heat to low.
- Skim whatever scum rises to surface.
- Simmer, covered, for 3 hours, but do not stir.
- Check occasionally to make sure stock isn't boiling and to skim surface if necessary.
- Season with salt.
- Cool; remove vegetables and strain stock.
Nutrition Facts : Calories 156.2, Fat 0.8, SaturatedFat 0.2, Sodium 207.2, Carbohydrate 36.2, Fiber 8.3, Sugar 15.8, Protein 4.3
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