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
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
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
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 TIPS: FREE AND ALWAYS ON HAND
Never buy store bought stock. If you cook with fresh ingredients like we do, you never have to buy anything on this recipe list as they are scraps from everyday produce. The ingredients listed are suggestions of what types of vegetables to keep, not that you need every item every time you make stock. Surely there are more vegetables to add to this list. I save EVERYTHING. Keep a freezer safe zip bag in your freezer and pile in the scraps. When you are ready to make stock, simply put the frozen scraps in a pot of water and boil for several hours. This is also a starter base for chicken or beef stock. Simply throw in leftover bones.
Provided by ARathkamp
Categories Stocks
Time 4h
Yield 8 cups
Number Of Ingredients 14
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.
Nutrition Facts : Calories 46, Fat 0.4, SaturatedFat 0.1, Sodium 1788.9, Carbohydrate 9.6, Fiber 3.4, Sugar 3.2, Protein 3
More about "vegetable stock tips free and always on hand recipes"
HOW TO MAKE HOMEMADE VEGETABLE STOCK OR BROTH
From jenniferskitchen.com
HOW TO MAKE 1-POT HOMEMADE VEGETABLE STOCK - ALPHAFOODIE
From alphafoodie.com
MAKE A QUICK, FLAVORFUL VEGETABLE STOCK IN JUST 10 MINUTES
From thekitchn.com
EASY HOMEMADE VEGETABLE STOCK - SIX HUNGRY FEET
From sixhungryfeet.com
HOMEMADE VEGETABLE STOCK - MEALS BY THE MOUNTAIN
From mealsbythemountain.com
EASY HOMEMADE VEGETABLE STOCK RECIPE | LOVE VEGAN LIVING
From loveveganliving.com
CLEAN EATING VEGETABLE STOCK RECIPE - THE GRACIOUS PANTRY
From thegraciouspantry.com
31 VEGETARIAN RECIPES TO MAKE WITH VEGETABLE BROTH
From tasteofhome.com
HOW TO MAKE VEGETABLE STOCK OR VEGETABLE BROTH AT HOME
From confessionsofanover-workedmom.com
VEGETABLE STOCK - SIMPLE VEGAN BLOG
From simpleveganblog.com
HOW TO MAKE VEGETABLE STOCK WITH NO RECIPE - HARVEST TO TABLE
From harvesttotable.com
HOW TO MAKE VEGETABLE STOCK FROM KITCHEN SCRAPS
From allrecipes.com
HOMEMADE VEGETABLE STOCK RECIPE - EATING RICHLY
From eatingrichly.com
MAKE HOMEMADE VEGETABLE STOCK FROM KITCHEN SCRAPS - THE …
From thegardenofeating.org
EASY HOMEMADE VEGETABLE STOCK | ALEXANDRA'S KITCHEN
From alexandracooks.com
VEGETABLE STOCK RECIPE : SBS FOOD
From sbs.com.au
HOW TO MAKE VEGETABLE STOCK WITH KITCHEN SCRAPS - COOK IT REAL …
From cookitrealgood.com
VEGETABLE STOCK - FORKS OVER KNIVES
From forksoverknives.com
BASIC VEGETABLE STOCK - RECIPES - SAVE THE FOOD
From savethefood.com
HOW TO MAKE VEGETABLE STOCK - A SPICY PERSPECTIVE
From aspicyperspective.com
INSTANT HOMEMADE VEGETABLE STOCK POWDER RECIPE ... - EATING …
From eatingvibrantly.com
VEGETABLE STOCK-RECIPES | EAT SMARTER USA
From eatsmarter.com
EASY VEGETABLE STOCK FROM SCRAPS - SIMPLEFITVEGAN
From simplefitvegan.com
HOW TO MAKE HOMEMEADE VEGETABLE STOCK - SAVORING THE GOOD®
From savoringthegood.com
BASIC VEGETABLE STOCK, THE MOST IMPORTANT RECIPE TO HAVE - HARICOCO
From haricoco.com
VEGETABLE STOCK [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
EASY VEGETABLE STOCK RECIPE: MAKE IT INSTEAD OF BUYING IT!
From littlesustainablesteps.com
HOMEMADE VEGETABLE STOCK - AS EASY AS APPLE PIE
From aseasyasapplepie.com
QUICK AND HEALTHY VEGETABLE STOCK
From foodieandwine.com
HOW TO MAKE VEGETABLE STOCK FROM KITCHEN SCRAPS - MY FOOD STORY
From myfoodstory.com
A SIMPLE VEGETABLE STOCK RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
HOW TO MAKE VEGETABLE STOCK - KARISSA'S VEGAN KITCHEN
From karissasvegankitchen.com
HOW TO MAKE VEGETABLE STOCK-HOW TO USE VEGETABLE STOCK AND …
From somethingiscooking.com
RICH & HEARTY HOMEMADE VEGETABLE STOCK | THE GOOD HEARTED …
From thegoodheartedwoman.com
EASY HOMEMADE VEGETABLE STOCK RECIPE - GLUTEN FREE RECIPES
From veggiebalance.com
MAKE YOUR OWN NO-HASSLE VEGETABLE STOCK WITHOUT A RECIPE
From lifehacker.com
HOW TO MAKE VEGETABLE STOCK IN YOUR SLOW COOKER
From thehealthymaven.com
EASY HOMEMADE VEGETABLE STOCK - FLAVOR THE MOMENTS
From flavorthemoments.com
PERFECT VEGETABLE STOCK | SAVEUR
From saveur.com
HOMEMADE VEGETABLE STOCK - SUGARLOVESPICES
From sugarlovespices.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love