Basic Vegetable Broth Food

BASIC VEGETABLE BROTH

Steps:

• Gather the ingredients.
• Add celery, potato, carrot, onion, mushrooms (if using), garlic, water, soy sauce, bay leaves, salt, and pepper in a large pot and bring to a boil.
• Reduce the heat and let the vegetable broth simmer for at least an hour, covered with a lid.
• Strain out the vegetables and garlic and remove the bay leaves once the broth is done cooking.

BASIC VEGETABLE BROTH (SLOW COOKER)

Steps:

• Place all ingredients in slow cooker with 7 cups water.
• Cook on low heat until vegetables are tender, about 6 hours.
• Strain into large bowl, pressing vegetables to extract liquid.
• Let cool 30 minutes.
• Refrigerate uncovered until cool.
• Cover and refrigerate for up to 3 days or freeze for up to 1 month.

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).

BASIC VEGETABLE BROTH

Steps:

• Place all the ingredients in a large pot with 3-4 quarts of water.
• Cover and simmer about 1 hour.
• Strain.
• Variations:.
• You can make this recipe in the slow cooker, which I almost always do, on low for 6 hours or on high for 4.
• This broth freezes very well. Keep it on hand in different sized portions for any recipe that calls for stock. Simply defrost in microwave for a few minutes before adding to another recipe.
• You can add more vegetables and herbs, if you wish, but make sure to add more water if you increase the amount of veggies.
• This recipe will make about 16 cups of stock. Easily double the recipe for more.

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.

BASIC VEGETABLE BROTH

Steps:

• Put all of the ingredients in a large pot and cover them with 6 quarts of cold water. Bring to a boil, lower the heat and simmer gently, until it reduces to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth.

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?

VEGETABLE BROTH

Steps:

• Heat the olive oil over medium heat in a large pot.
• Add the vegetables and stir-fry to brown lightly.
• Add the marjoram, thyme, bay leaves, and cold water.
• Bring the pot to a boil, reduce the heat, cover, and simmer for one hour.
• Strain the stock through a fine sieve or a cheesecloth-lined colander.
• Press or squeeze the vegetables to extract their liquid.
• Discard the vegetables.

EASY VEGETABLE SOUP

Steps:

• Put all ingredients in a large pot, bring to a boil over high heat.
• Cover and cook 10 minutes.

BASIC SEA VEGETABLE BROTH

Steps:

• Bring the water to a boil in a 2 quart saucepan. Add the kelp or kombu and dried mushrooms. Let simmer for about 1 hour.
• Remove the sea vegetable and mushrooms, dice, and return to pot.
• Add ginger and simmer for 15 minutes. Stir in the miso and garnish with the scallions.
• Serve as is, or use as stock.

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.