Vegetablestock Food

BASIC VEGETABLE STOCK

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?

QUICK AND EASY VEGETABLE STOCK RECIPE

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.

BASIC VEGETABLE STOCK

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).

VEGETABLE STOCK

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.

RICH VEGETABLE STOCK

Steps:

• I have no idea how much your veggie trimmings will weigh, but I thought it best to put some sort of approximate amount in the list of ingredients. Basically, I just fill a gallon baggie and use that and the weight of the baggie just depends on what kinds of trimmings I've put in during the week.
• I keep a gallon freezer baggie in the freezer and dump my veggie trimmings in it after each meal I cook. In no time at all, maybe a week or two, the bag is full and ready to use for making stock.
• Empty the gallon baggie of veggie trimmings into a large stew pot or stock pot, along with the bay leaf and peppercorns. Add 8 cups of water and see where your water level is. Remember it. This is the point where you will refill after reducing. Go ahead and add the other 4 cups of water and the salt. Resist the urge to stir!
• Bring to a nice simmer over high heat, then reduce heat to maintain the simmer.
• Never ever stir! You can use the back of a wooden spoon to gently push the veggies down into the liquid every now and then, but don't stir. If you do, your stock will come out cloudy. By resisting the urge to stir, your stock will be crystal clear and beautiful. If it does cloud up, it's still good, just not nearly as pretty.
• When the liquid has reduced by 4 cups, add another 4 cups of water and continue to simmer. Do this 2 more times, for a total of 3 times. You are essentially reducing the water 100% by reducing by a third three times.
• After the final reduction, remove from heat and strain through a colander. Squeeze all of the stock out of the veggies, then discard the veggies.
• Strain the stock through a sieve, and then strain again through a fine mesh. I use a permanent coffee filter for this step.
• At this point, I pour the stock off into plastic cups in 8 ounce portions. Let cool completely at room temperature, then freeze. Cooling your stock off too quickly results in clouding.
• When the stock is frozen, I pop each stock "cube" out of its cup, wrap it in parchment or wax paper, and put all the stock into a big gallon freezer bag.
• To reconstitute, melt an 8 ounce portion of the frozen stock, add an equal amount of water and a teaspoon of salt. Stir well to dissolve the salt. The stock will keep in the fridge for up to a week.
• I use this stock for rice, soups, sauces, etc. If the recipe calls for water and it's a savory dish, I use stock instead. It can also be substituted for chicken stock in most cases.
• This recipe makes 8 cups of stock and dilutes to 16 cups.
• Don't worry if you're not a big veggie eater. I live alone and cook for 1, and I don't eat as many veggies as I should, and still I have enough trimmings to make stock every 7 to 14 days. My bags are usually full of onion and garlic skins, onion ends, pepper ends and seeds and membranes, celery ends, cucumber ends and peels, salad trimmings, and herb stems. The stock is fantastic! If you throw in some red onion skin, your stock will be a lovely mahogany color.

VEGETABLE STOCK

Steps:

• Place the vegetables in the stockpot, add 2 litres of water, a bay leaf and some peppercorns, and simmer, covered, over a low heat for 1-2 hours.
• Strain and freeze in small portions (about 1 cup/8 fluid ounces).
• If you run out of stock, use water, and add a teaspoonful of soy sauce, miso paste or Vegemite, and a bayleaf.

VEGETABLE STOCK

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

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

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.

VEGETABLE STOCK

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.