Vegetable Stock Recipes

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VEGETABLE STOCK



Vegetable Stock image

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

3 tablespoons olive oil
1 large onion, peeled, half coarsely chopped, the other half kept whole
2 large celery stalks, sliced 1/2-inch thick
2 medium carrots, unpeeled and sliced 1/2-inch thick
2 garlic cloves, thinly sliced
1/4 teaspoon whole black peppercorns
8 sprigs flat-leaf parsley
8 sprigs basil
4 sprigs thyme
2 dried bay leaves
Salt and pepper

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.

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

VEGETABLE STOCK



Vegetable Stock image

Provided by Food Network

Categories     main-dish

Time 4h45m

Number Of Ingredients 16

2 tomatoes
1 onion, peeled
1 leek, trimmed and washed
2 shallots, peeled
4 garlic cloves, peeled
2 celery ribs, washed
1 carrot, trimmed and peeled
1 parsnip, trimmed and scrubbed (optional)
1 fennel bulb (optional)
1 gallon water
1 small bunch parsley
1 teaspoon dried thyme
2 bay leaves
3 whole cloves garlic
2 tablespoons cracked black pepper
2 tablespoons salt, to taste

Steps:

  • Roughly chop all vegetables and place in a large pot. Pour in water to cover and bring to a boil Reduce heat to a simmer, skim and discard impurities from the top. Add the spices. Simmer, uncovered for about 2 hours. Strain and store in the refrigerator up to a week or keep frozen.

BASIC VEGETABLE STOCK



Basic Vegetable Stock image

Provided by Food Network

Time 1h55m

Yield about 8 cups

Number Of Ingredients 11

1 tablespoon olive oil
4 large onions, quartered
2 large carrots, quartered, tops reserved
8 large garlic cloves, crushed
2 large leeks, washed, trimmed, tough outer leaves removed
1 large sprig thyme
1 large sprig rosemary
1 bay leaf
6 whole black peppercorns
1 whole clove
3 quarts water

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



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

VEGETABLE STOCK



Vegetable Stock image

Provided by Trish Hall

Categories     dinner, soups and stews, appetizer

Time 4h30m

Yield About 4 quarts

Number Of Ingredients 11

6 large yellow onions
6 carrots
1 bunch celery
2 parsnips
4 cloves garlic
2 tablespoons olive oil
6 medium plum tomatoes
1 bay leaf
6 sprigs fresh thyme
10 sprigs parsley
1 tablespoon freshly ground pepper

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

HOMEMADE VEGETABLE STOCK



Homemade Vegetable Stock image

Making stock is a great way to use vegetable trimmings that would otherwise be tossed into the trash.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 3 quarts

Number Of Ingredients 10

1 tablespoon unsalted butter
1 tablespoon olive oil
1 onion, (about 1/2 pound), coarsely chopped
2 carrots, (about 1/4 pound), coarsely chopped
2 parsnips, (about 1 pound), coarsely chopped
1 stalk celery, coarsely chopped
1 bunch (about 1 1/2 pounds) red or green Swiss chard
Several sprigs fresh thyme
Several sprigs fresh flat-leaf parsley
1 dried bay leaf

Steps:

  • In a medium stockpot over medium-high heat, melt butter and olive oil. Add onion, and cook, stirring, until caramelized, about 8 minutes. Add carrots, parsnips, and celery; cook until tender, about 15 minutes.
  • Wash and drain chard thoroughly. Chop into 1-inch pieces. Add to the vegetable mixture. Then add 3 quarts plus 2 cups cold water, thyme, parsley, and bay leaf. Bring to a boil, reduce heat, and let simmer about 1 hour; liquid should be highly flavored.
  • Remove from heat, and strain stock through a fine sieve, pressing on vegetables to extract juices. Discard vegetables. Stock can be refrigerated for 3 to 4 days or frozen for up to 3 months.

ROASTED VEGETABLE STOCK



Roasted Vegetable Stock image

This takes a while, but the end result is a lovely rich vegetable stock, ready to be the base for many soups, stews and sauces. Add or change the herbs according to your taste--add fennel if you like a hint of anise in your stock.

Provided by Chef Kate

Categories     Stocks

Time 5h20m

Yield 6-8 cups

Number Of Ingredients 9

2 large garlic cloves, peeled (or more if you like)
1 large onion, peeled and quartered
3 carrots, peeled and cut into 1-inch chunks
3 leeks, white part, cut into 1-inch pieces
3 stalks celery, cut into 1-inch chunks
2 tablespoons olive oil
parsley
2 fresh bay leaves
6 -8 peppercorns

Steps:

  • Heat oven to 450°F.
  • Toss the vegetables with the olive oil, until gently coated.
  • Place the vegetables in a roasting pan or on a foil-lined baking sheet and roast for about half an hour, turning them occasionally (They should be nicely browned and very aromatic).
  • Place all the vegetables in a large pot, scraping all the good brown stuff from the roasting pan into the pot with the herbs and peppercorns.
  • Fill with water and place on the stovetop on medium high heat.
  • Bring to a boil, lower the temperature, and boil gently for 2-3 hours (watch the water level--if it boils down too much, add more water).
  • Strain, pressing down on solids to extract as much liquid as possible; discard the solids and place the remaining liquid in a sauce pan.
  • Simmer until reduced by three quarters; this could take about an hour.
  • You should end up with about one and a half to two quarts of stock.

VEGETABLE STOCK



Vegetable Stock image

Categories     Soup/Stew     Mushroom     Vegetable     Gourmet

Yield Makes about 2 quarts

Number Of Ingredients 12

1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces
1 lb shallots, left unpeeled, quartered
1 lb carrots, cut into 2-inch pieces
2 red bell peppers, cut into 1-inch pieces
6 fresh flat-leaf parsley sprigs (including stems)
5 fresh thyme sprigs
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup dry white wine
2 bay leaves (not California)
1 cup canned crushed tomatoes
2 qt water

Steps:

  • Preheat oven to 425°F.
  • Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.
  • Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot. Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes. Transfer to stockpot and add bay leaves, tomatoes, and water. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper. Skim off fat.

VEGETABLE STOCK



Vegetable Stock image

Provided by Mary Frances Heck

Categories     Soup/Stew     Garlic     Mushroom     Vegetable     Vegetarian     Low Cal     Low Sodium     Celery     Healthy     Low Cholesterol     Vegan     Parsley     Simmer     Bon Appétit

Yield Makes 2 quarts

Number Of Ingredients 10

1 tablespoon olive oil
2 medium onions, unpeeled, cut into 1" pieces
10 celery stalks, cut into 1" pieces
2 large carrots, peeled, cut into 1" pieces
8 ounces crimini (baby bella) or button mushrooms, halved if large
1 small fennel bulb, cut into 1" pieces
1 head of garlic, halved crosswise
6 sprigs flat-leaf parsley
1 bay leaf
1 teaspoon whole black peppercorns

Steps:

  • Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.
  • Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.

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 BROTH



Vegetable Broth image

The flavor of celery and mushrooms comes through in this homemade vegetable broth. Can be used as a substitution for chicken broth.

Provided by Taste of Home

Categories     Lunch

Time 2h30m

Yield 5-1/2 cups.

Number Of Ingredients 13

2 tablespoons olive oil
2 medium onions, cut into wedges
2 celery ribs, cut into 1-inch pieces
1 whole garlic bulb, separated into cloves and peeled
3 medium leeks, white and light green parts only, cleaned and cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
8 cups water
1/2 pound fresh mushrooms, quartered
1 cup packed fresh parsley sprigs
4 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon whole peppercorns
1 bay leaf

Steps:

  • Heat oil in a stockpot over medium heat until hot. Add onions, celery and garlic. Cook and stir 5 minutes or until tender. Add leeks and carrots; cook and stir 5 minutes. Add water, mushrooms, parsley, thyme, salt, peppercorns and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, 1 hour. , Remove from heat. Strain through a cheesecloth-lined colander; discard vegetables. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen up to 6 months.

Nutrition Facts : Calories 148 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 521mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.

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From culinaryhill.com


HOW TO MAKE VEGETABLE STOCK | LEXI'S CLEAN KITCHEN
2021-04-21 Add all ingredients and 2 quarts of water to a 6 or 8-quart pressure cooker. Cover and seal the pressure cooker. Using the manual timer, set the pressure cooker to high for 30 minutes. Note: it will take time to come up to pressure with all that water! Once done, use natural pressure release for 10 minutes.
From lexiscleankitchen.com


10 RECIPES WITH VEGETABLE BROTH - FEELGOODFOODIE
2019-02-25 In soup recipes. Mediterranean White Bean Soup: Try this vegan Mediterranean White Bean Soup for lunch of dinner. It’s a quick gluten free soup recipe that’s filled with vegetables and plant-based protein. Chicken Lemon Orzo Soup: This Chicken Lemon Orzo Soup if similar to chicken noodle soup. It’s full of juicy shredded chicken, heart ...
From feelgoodfoodie.net


BASIC VEGETABLE STOCK RECIPE | INDIAN VEGETABLE STOCK | HEALTHY ...
To make the basic vegetable stock, boil 3 cups of water in a deep non-stick pan. Add the cauliflower, onions, cabbage, carrots and celery and boil on a high flame for 10 minutes. Strain the water using a strainer and discard the vegetables. Use the basic vegetable stock as …
From tarladalal.com


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