VEGETABLE CORN STOCK
Use this stock to make soups, sauces, and risottos. To shave kernels, cut off tip of cob and stand the ear in a wide bowl to catch the kernels. Then with a very sharp knife, slice downward.
Provided by Martha Stewart
Categories Soup Recipes
Time 35m
Yield Makes 2 quarts
Number Of Ingredients 7
Steps:
- Place vegetables in large pot; add 10 cups water, parsley, thyme, and peppercorns.
- Simmer, uncovered, 20 minutes; strain liquid; discard solids. Use immediately or freeze in airtight containers up to 3 months.
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
HOMEMADE CORN BROTH
Just when you think a sweet, crisp ear of corn can't get better, this recipe shows that the goodness keeps on giving long after the last kernel is eaten. The stock is made from the empty cobs once the kernels have been cut off. Use it as you would vegetable stock in your favorite recipes.
Provided by Jennifer Perillo
Time 35m
Yield 6 cups
Number Of Ingredients 6
Steps:
- Using a sharp knife, cut the kernels off the cob; reserve the kernels for a later use.
- Using the side of a spoon or a butter knife, scrape down the sides of the cobs into a deep stockpot to release the "milk" and loosen any bits of corn. Add 8 cups water to the pot, along with the salt, peppercorns, garlic, bay leaf and onion. Bring to a boil over medium-high heat. Reduce the heat to medium low and let the broth cook for 20 minutes. Let cool slightly.
- Pour the broth through a fine-mesh sieve to strain out the vegetables and bits of corn (a pot lined with cheesecloth works well too). The broth is now ready to use as a base for soups, stews and sauces. If not using immediately, transfer to glass jars and let cool completely. Store tightly covered in the fridge for up to 1week, or in the freezer for up to 2 months.
- Technique Tip: Break the ears in half before cutting off the kernels. The smaller size and flat edge where it's broken allows for a sturdier grip when holding the cob on a cutting board.
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).
EASY CORN STOCK
Steps:
- Place onion, corn cobs, and 2 quarts water in a medium saucepan. Bring to a boil over high heat and immediately reduce to a simmer. Let simmer for 45 minutes. Remove from heat and let cool. Strain, and use immediately or keep refrigerated in an airtight container for up to 1 week.
HOW TO MAKE VEGGIE STOCK WITH KITCHEN SCRAPS RECIPE BY TASTY
Here's what you need: onion, celery, carrot, mushroom, garlic, potato, parsley, water
Provided by Merle O'Neal
Yield 1 serving
Number Of Ingredients 8
Steps:
- Remove the tops/bottoms/skins/stems from any vegetables you are preparing (avoid vegetables like Brussels sprouts, broccoli, or cauliflower as they will add a bitter taste to your stock) and place them in a ziplock bag - they can stay frozen up to 6 months.
- Note: You can add many other vegetable scraps (think sweet!) - i.e. corn cobs, winter squash, zucchini, and other squash, beet greens, fennel, chard, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, mushrooms, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.
- Continue like this until bag is full.
- Dump bag into pot and fill ¾ of the pot (or until scraps just start to float) with water.
- Bring water to a boil and then let it simmer for at least 30 minutes.
- Strain water out of stock.
- Refrigerate stock up to 4 days, or freeze up to 3 months.
- Enjoy!
Nutrition Facts : Calories 41 calories, Carbohydrate 9 grams, Fat 0 grams, Fiber 3 grams, Protein 0 grams, Sugar 4 grams
CORN BROTH
This recipe uses all the parts from corn on the cob, that you and I would normally throw out, to make a flavorful broth. It can easily stand in for vegetable broth or chicken broth in many recipes. It can be stored in the refrigerator for up to 3 days and in the freezer for up to 2 months.
Provided by threeovens
Categories Stocks
Time 1h15m
Yield 9 cups
Number Of Ingredients 2
Steps:
- Rinse the corn, then remove the husks and silks, discarding any blackened spots of silk; cut into 2 or 3 inch pieces and place in stockpot with water.
- Cut corn from cob and reserve kernels for another use.
- Cut cob into 2 or 3 inch pieces and add to stockpot.
- Use a small knife or corn zipper to remove the kernels; reserve for another use (freezing them if necessary). Cut the stripped cobs into 2- or 3-inch pieces and add them to the pot.
- Bring stockpot to a boil, then reduce the heat to medium-low; cover and cook undisturbed for about 1 hour or until very fragrant.
- Strain the broth and discard solids.
- The broth can be used right away; or let it cool to room temperature, then portion and refrigerate or freeze for future use.
Nutrition Facts : Calories 113.3, Fat 1.3, SaturatedFat 0.2, Sodium 24.1, Carbohydrate 26.3, Fiber 2.9, Sugar 3.3, Protein 3.5
HOMEMADE VEGETABLE STOCK RECIPE BY TASTY
Instead of throwing away your vegetable scraps, collect them in a storage container and keep them in the freezer to make great tasting stock from scratch. It's quick to make and works great for soups, gravies, and even meatless risotto. The Earth will thank you for making less waste!
Provided by Katie Aubin
Yield 8 cups
Number Of Ingredients 8
Steps:
- Reserve any parts that you are trimming off or peeling away (including tops, bottoms, skins, and stems) from the vegetables and herbs suggested above. (Avoid scraps from vegetables like Brussels sprouts, broccoli, or cauliflower, as their strong flavors can overpower your stock.) Place the scraps in a one-gallon airtight storage container, and keep them in the freezer for up to six months. You can add many other vegetable and herb scraps, including corn cobs, winter squash, zucchini, summer squash, beet greens, fennel fronds, chard stems, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.
- Keep adding scraps until the storage container is full.
- Transfer the contents of the container into a large pot and fill three-quarters of the pot (or until the scraps just start to float) with water.
- Bring water to a boil and then let it simmer for 30 minutes.
- Using a sieve, strain the stock to remove the solids. Let stock cool completely.
- Stock can be refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months.
- Enjoy!
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
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