Vegetable Stock Tips Free And Always On Hand Recipes

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BASIC VEGETABLE STOCK



Basic Vegetable Stock image

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

1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water

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



Quick and Easy Vegetable Stock Recipe image

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

2 tablespoons vegetable oil
1 medium onion, peeled and chopped (skin optional)
1 medium leek , white and green parts; rinsed and chopped
1 medium carrot, peeled and chopped
1 medium parsnip, chopped
1 medium rib celery, chopped
3 cloves garlic, peeled and crushed
1 cup white wine
1 gallon cold water
For the Sachet Dépices:
1 bay leaf
1/2 teaspoon dried thyme
3 to 4 sprigs parsley
3 to 4 whole black peppercorns

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



Homemade Vegetable Stock Recipe by Tasty image

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

onion, tops,bottoms, and skins
celery, tops and bottoms
carrot, tops, bottoms, and skins
mushroom stem
garlic, tops, bottoms, and skins
potato, tops, bottoms, and skins
1 bunch fresh parsley stems
water, as needed

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



Vegetable stock image

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

4 celery sticks , cut into chunks
2 leeks , cut into chunks
2 carrots , cut into chunks
1 onion , skin on, cut into quarters
2 garlic cloves , bashed
1 star anise
5 peppercorns
bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string

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



Vegetable Stock Tips: Free and Always on Hand image

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

8 cups water (or enough to fill a large stock pot)
1 onion, scraps (yellow, white, green, etc. Include skins)
1 bell pepper, scraps (green, red, yellow, orange)
1 tomatoes, scraps
1 lettuce, scraps
1 fresh herbs, scraps (stems, leaves)
1 garlic clove, scraps (skins)
1 carrot, scraps
1 celery, scraps
1 mushroom
1 broccoli, scraps
1 asparagus, scraps
2 tablespoons salt
1 tablespoon pepper

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

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