VEGETABLE STOCK
Provided by Trish Hall
Categories dinner, soups and stews, appetizer
Time 4h30m
Yield About 4 quarts
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Peel onions and cut in chunks. Peel carrots and cut in large rounds. Trim celery and chop in one-inch pieces. Peel parsnips and cut in large rounds. Peel garlic and mince. Chop tomatoes.
- Toss vegetables and garlic with oil and spread on a baking pan. Put in oven and roast for about an hour or until nicely browned. Stir occasionally to release steam.
- Remove vegetables from oven, place in large, deep pot, add water to cover, add herbs and pepper.
- Simmer for three hours. Cool and strain.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 3 grams
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
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
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