BRAMBLETT'S VEGETABLE STOCK
A perfect base for any number of recipes. Store some in the freezer, and you have an almost instant meal on your hands!
Provided by chillyroc
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
- Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
- Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!
Nutrition Facts : Calories 121.1 calories, Carbohydrate 22.7 g, Fat 2.8 g, Fiber 4.6 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 545.5 mg, Sugar 5.5 g
BRAMBLETT'S VEGETABLE STOCK
A perfect base for any number of recipes. Store some in the freezer, and you have an almost instant meal on your hands!
Provided by chillyroc
Categories Broth and Stocks
Time 1h50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
- Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
- Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!
Nutrition Facts : Calories 121.1 calories, Carbohydrate 22.7 g, Fat 2.8 g, Fiber 4.6 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 545.5 mg, Sugar 5.5 g
BASIC VEGETABLE STOCK
Provided by Food Network
Time 1h55m
Yield about 8 cups
Number Of Ingredients 11
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).
BRAMBLETT'S VEGETABLE STOCK
Steps:
- Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
- Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
- Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally.
- Strain out the solids, taste for sufficient salt and voila! Your stock!
- Note: You can saute a few onions and garlic, add the stock, a couple of bags of frozen peas, a couple of mint leaves, blend it up, add a touch of cream, and a highly elegant and lovely bright green soup is on its way to your tummy. Things to avoid are broccoli, cauliflower, kale, cabbage -- you get the picture.
ULTIMATE BROWNED VEGETABLE STOCK
This is my all-time favorite vegetable stock; the richness of this stock belies its simplicity. It loans its full-bodied flavor to almost any soup. It is the only veggie stock I will use to make my Recipe #150699 (Aka Hangover Soup), it would be a shame to make that soup any other way... a real shame. I originally found the recipe in a cookbook titled Soup and Bread: A Country Inn Cookbook, and have since adjusted it a bit. I also usually double the batch as it seems that 4 cups is never enough for us, and it freezes well. You can also add as many shiitake mushroom stems as you want (say 1 -3 cups) to the browned vegetables with the water for even more flavor. The variation which follows is sheer heaven: the ambrosia of soup stocks. Note: This recipe yields a little over 4 cups, if you are making my Hangover Soup recipe you will needs to double this recipe.
Provided by NcMysteryShopper
Categories Stocks
Time 1h45m
Yield 4 Cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F Spray and 11 X 13-inch backing pan with cooking spray.
- Place the onions, carrots, celery, beets and garlic in the pan. Drizzle with the oil and toss to coat the vegetables. Pour over the soy sauce and bake until the vegetables are deeply browned, almost burnt-looking, about 1 hour.
- Transfer the vegetables to a large heavy soup pot. Add 5 cups of the water and the remaining ingredients.
- Pour the remaining 2 cups of water into the baking pan, and using the blade since of a spatula, scrape up all those wonderful browned, caramelized bits on the bottom. Add this to the soup pot.
- Bring the water to a boil, and then turn down the heat and simmer, partially covered, 30 minutes. Cool slightly and strain.
Nutrition Facts : Calories 251.7, Fat 11, SaturatedFat 1.5, Sodium 1175.5, Carbohydrate 36, Fiber 7.7, Sugar 11.1, Protein 7.2
RICH VEGETABLE STOCK
Making your own vegetable stock is easy and costs almost nothing. Use the trimmings from your vegetables, including onion skins, garlic skins, herb stems, potato and carrot peelings--just about anything in your kitchen except sulfurous vegetables such as broccoli, cauliflower and cabbage. Also toss in anything in your fridge that looks like it's not so happy any more. This recipe uses a reduction method that produces a very rich stock, which increases the cooking time. You can do this in a third of the time by doing only 1 reduction, which takes about 45 minutes to an hour cooking time. But I highly recommend reducing 3 times.
Provided by raisdbywolvz
Categories Stocks
Time 3h30m
Yield 8 cups
Number Of Ingredients 5
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.
BRAMBLETT'S VEGETABLE STOCK
A perfect base for any number of recipes. Store some in the freezer, and you have an almost instant meal on your hands!
Provided by the allrecipes staff
Categories Broth and Stocks
Time 1h50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
- Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
- Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!
Nutrition Facts : Calories 121.1 calories, Carbohydrate 22.7 g, Fat 2.8 g, Fiber 4.6 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 545.5 mg, Sugar 5.5 g
BRAMBLETT'S VEGETABLE STOCK
A perfect base for any number of recipes. Store some in the freezer, and you have an almost instant meal on your hands!
Provided by chillyroc
Categories Broth and Stocks
Time 1h50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
- Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
- Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!
Nutrition Facts : Calories 121.1 calories, Carbohydrate 22.7 g, Fat 2.8 g, Fiber 4.6 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 545.5 mg, Sugar 5.5 g
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
More about "brambletts vegetable stock food"
HOW TO MAKE HOMEMADE VEGETABLE STOCK OR BROTH
From jenniferskitchen.com
VEGETABLE STOCK - HEALTHY LITTLE FOODIES
From healthylittlefoodies.com
FRUITS AND VEGETABLES - BRAMBLETTS VEGETABLE STOCK
WHICH VEGETABLES TO USE FOR STOCK? - SEASONED ADVICE
From cooking.stackexchange.com
CAMPBELL’S ® READY TO USE VEGETABLE BROTH
From campbellsoup.ca
VEGETABLE STOCK VS BROTH: 6 KEY DIFFERENCES - SUBSTITUTE COOKING
From substitutecooking.com
ONE POT VEGETABLE STOCK - MISFITS MARKET
From blog.misfitsmarket.com
7 SUBSTITUTES FOR VEGETABLE STOCK - FANATICALLY FOOD
From fanaticallyfood.com
VEGETABLE STOCK RECIPE FROM SCRAPS | ELIZABETH RIDER
From elizabethrider.com
BRAMBLETT'S VEGETABLE STOCK - REVIEW BY SU - ALLRECIPES.COM
From allrecipes.com
HOW TO MAKE THE QUICKEST, EASIEST VEGETABLE STOCK EVER - SERIOUS …
From seriouseats.com
HOW TO MAKE HOMEMEADE VEGETABLE STOCK - SAVORING THE GOOD®
From savoringthegood.com
USES FOR BROTHS AND STOCKS - THE SPRUCE EATS
From thespruceeats.com
A-TO-Z LIST OF VEGETABLES TO INCLUDE OR EXCLUDE FROM VEGETABLE …
From jenniferskitchen.com
BEST COOKING BREADCRUMB RECIPES: BRAMBLETT'S VEGETABLE STOCK
From worldbestbreadcrumbrecipes.blogspot.com
SHO ME EVE: FRUITS AND VEGETABLES - BRAMBLETTS VEGETABLE STOCK
HOMEMADE VEGETABLE STOCK | RECIPETIN EATS
From recipetineats.com
COOKING 101: STOCKS VS. BROTHS AND HOW TO MAKE 5 DIFFERENT STOCKS
From masterclass.com
VEGETABLE STOCK FROM SCRAPS | THE NEW BAGUETTE
From thenewbaguette.com
BEST VEGETABLE STOCK RECIPE - PASSION FOR COOKING - BRAD BUDGE
From bradbudge.com
FRINKFOOD - BRAMBLETT'S VEGETABLE STOCK
From frinkfood.com
HOW TO MAKE VEGETABLE STOCK AND PRESERVE IT - THE PURPOSEFUL …
From thepurposefulpantry.com
VEGETABLE STOCK | PANTRY TO TABLE
From pantrytotable.com
BRAMBLETTS VEGETABLE HEAP | RESEP-MINANG.SHOP
From resep-minang.shop
HOW TO MAKE THE BEST VEGETABLE STOCK! | FEASTING AT HOME
From feastingathome.com
HOW TO MAKE VEGETABLE STOCK - SIMPLE RECIPE MADE WITH KITCHEN …
From simplegreensmoothies.com
HOW TO MAKE VEGETABLE STOCK RECIPE - LOVE AND LEMONS
From loveandlemons.com
KITCHEN BASICS: HOW TO MAKE A GOOD VEGETABLE STOCK
From ketchupwiththat.com
THE BEST VEGETABLE STOCK - CULINARY GINGER
From culinaryginger.com
BRAMBLETTS VEGETABLE STOCK | RESEP.ZONAPINTAR.COM
From resep.zonapintar.com
VEGETABLE BROTH VS. STOCK: DIFFERENCES AND WHICH ONE IS BETTER
From kitchenlily.com
BRAMBLETT'S VEGETABLE STOCK RECIPE - TEXTCOOK
From textcook.com
HOW TO MAKE VEGETABLE STOCK | VEGETABLE BROTH RECIPE - YOUTUBE
From youtube.com
HOMEMADE VEGETABLE BROTH - DEBRA KLEIN | EASY PLANT BASED RECIPES
From debraklein.com
HOW TO CAN VEGETABLE STOCK - THE PURPOSEFUL PANTRY
From thepurposefulpantry.com
HOW TO MAKE VEGETABLE STOCK AND BROTH TASTE BETTER | EPICURIOUS
From epicurious.com
WE TRIED 7 BRANDS OF VEGETABLE BROTH, AND HERE IS THE WINNER
From thekitchn.com
DIFFERENCE BETWEEN STOCK AND BROTH VEGETABLE - WHATISDIFF
From whatisdiff.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