Dark Vegetable Stock Food

DARK VEGETABLE STOCK

Dark Vegetable Stock image

A vegetarian stock that similates beef or other rich stocks. A staple in making my Roasted French Onion Soup! From Moosewood Daily Special.

Provided by Katzen

Categories Stocks

Time 1h15m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil or 1 tablespoon vegetable oil
1 large onion, chopped
4 garlic cloves, unpeeled and smashed with the broad side of a knife
2 carrots, peeled and chopped
10 cups water
1 large sweet potatoes or 1 large potato, scrubbed and coarsely chopped
2 celery ribs, with leaves, chopped
8 large button mushrooms or 1 portabella mushroom, chopped
1 cup fresh parsley, chopped
2 bay leaves
1/4 teaspoon whole black peppercorn
1/2 teaspoon salt
6 cloves, whole
1/2 cup lentils, rinsed (optional)

Steps:

In a large soup pot, heat the vegetable oil.
Add the onions and garlic and saute until lightly browned, 8 to 10 minutes.
Add all of the remaining ingredients, cover, and bring to a boil.
Lower the heat and simmer for 50 minutes, until all of the vegetables are very soft.
Strain the stock through a sieve or colander.
Use stock right away, or refrigerate it in a sealed container up to 4 days, or freeze it for up to 6 months.

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

Ingredients

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

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