BASIC VEGETABLE STOCK
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
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
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).
QUICK AND EASY VEGETABLE STOCK RECIPE
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
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
EASY PREP VEGETABLE STOCK
Preparing the vegetables for this stock is so easy that I do it as I'm putting the groceries away. In NZ celery is sold the right way, with all the leaves, so it's too long to go in my veg chiller drawer in the fridge. This stock uses all the top part of the celery, thereby solving a problem and not wasting any good food! It also has the added bonus of making you look like a domestic goddess. It makes about 2.5 litres of stock, which I freeze it small tubs so I always have stock on hand. Prep time is about 3 minutes and the rest is put-your-feet-up cooking time. Couldn't be easier.
Provided by RonaNZ
Categories Clear Soup
Time 1h33m
Yield 2 1/2 litres
Number Of Ingredients 6
Steps:
- Buy the whole head of celery but use the top half for this stock. Rinse any dirt off the leaves and put in a large stock pot. Any outer stalks that you wouldn't use in cooking can be added as well.
- Add a whole bunch of parsley and a bay leaf.
- Trim the roots off the onion and cut in half. Only remove the skins if they are split and dusty, otherwise just leave them on.
- Cut the tops off the carrots, wash and cut in half lengthways.
- Add the water and put on to simmer for an hour and a half to two hours.
- Strain the vegetables. I do this in a colander (not a sieve) and squash the celery to get every last bit of flavour out of it. The stock is still lovely and clear and full of flavour.
- Note: I don't season this stock since I'm going to use it in another recipe anyway.
Nutrition Facts : Calories 54.5, Fat 0.4, SaturatedFat 0.1, Sodium 144.5, Carbohydrate 11.9, Fiber 3.8, Sugar 6, Protein 1.7
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.
HOMEMADE VEGETABLE STOCK RECIPE BY TASTY
Instead of throwing away your vegetable scraps, collect them in a storage container and keep them in the freezer to make great tasting stock from scratch. It's quick to make and works great for soups, gravies, and even meatless risotto. The Earth will thank you for making less waste!
Provided by Katie Aubin
Yield 8 cups
Number Of Ingredients 8
Steps:
- Reserve any parts that you are trimming off or peeling away (including tops, bottoms, skins, and stems) from the vegetables and herbs suggested above. (Avoid scraps from vegetables like Brussels sprouts, broccoli, or cauliflower, as their strong flavors can overpower your stock.) Place the scraps in a one-gallon airtight storage container, and keep them in the freezer for up to six months. You can add many other vegetable and herb scraps, including corn cobs, winter squash, zucchini, summer squash, beet greens, fennel fronds, chard stems, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.
- Keep adding scraps until the storage container is full.
- Transfer the contents of the container into a large pot and fill three-quarters of the pot (or until the scraps just start to float) with water.
- Bring water to a boil and then let it simmer for 30 minutes.
- Using a sieve, strain the stock to remove the solids. Let stock cool completely.
- Stock can be refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months.
- Enjoy!
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
BASIC LIGHT VEGETABLE STOCK
This is a Moosewood recipe. It is a standard vegetable stock and will work in any recipe that calle s for stock. It is light in color and mild in flavor. If you use mushrooms in the recipe the color will be a little darker.
Provided by BeckyF
Categories Stocks
Time 1h5m
Yield 8 cups
Number Of Ingredients 12
Steps:
- Wash the vegetables well, removing any soil or sand.
- Combine all of the ingredients in a large soup pot and cover with a tight-fitting lid.
- On high heat, bring the stock to a boil and then lower the heat and simmer for about 45 minutes.
- When the vegetables are quite soft and have lost their bright colors, the stock is done.
- Strain the stock through a large colander or sieve, pressing out as much liquid as possible.
- Discard or compost the vegetable solids.
- Use the stock right away, or refrigerate in a sealed container for up to 4 days, or freeze up to 6 months.
Nutrition Facts : Calories 113.7, Fat 0.1, Sodium 183.8, Carbohydrate 26.1, Fiber 3.6, Sugar 3.5, Protein 2.8
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 "easy prep vegetable stock food"
EASY & TASTY HOMEMADE VEGETABLE STOCK RECIPE
From veggiebalance.com
BASIC VEGETABLE STOCK | EATALY
From eataly.com
HOMEMADE VEGETABLE STOCK - RECIPETIN EATS
From recipetineats.com
HOW TO MAKE EASY VEGETABLE STOCK WITH KITCHEN SCRAPS
From foodandroad.com
{SUPER EASY} HOMEMADE VEGETABLE STOCK - CLEAN EATING WITH KIDS
From cleaneatingwithkids.com
HOW TO MEAL PREP VEGETABLES FOR EASY MEALS - VEGGIES DON'T BITE
From veggiesdontbite.com
HOW TO MAKE VEGETABLE STOCK - LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
VEGETABLE STOCK - HEALTHY LITTLE FOODIES
From healthylittlefoodies.com
EASY VEGETABLE STOCK RECIPE: MAKE IT INSTEAD OF BUYING IT!
From littlesustainablesteps.com
HOW TO MAKE THE BEST VEGETABLE STOCK! | FEASTING AT HOME
From feastingathome.com
5 HELPFUL TIPS FOR QUICK AND EASY VEGETABLE PREP - MEGHAN TELPNER
From meghantelpner.com
EASY HOMEMADE VEGETABLE STOCK - SIX HUNGRY FEET
From sixhungryfeet.com
COOK SMARTS' LIST OF QUICK-PREP VEGETABLES - COOK SMARTS
From cooksmarts.com
HOW TO MEAL PREP VEGETABLES & FRUIT - WORKWEEK LUNCH
From workweeklunch.com
HOW TO MAKE THE BEST VEGETABLE STOCK - FOOD FIDELITY
From foodfidelity.com
EASY VEGETABLE STOCK - SMART PENNY PINCHER
From smartpennypincher.com
EASY VEGETABLE STOCK - MY STUDIO KITCHEN
From mystudiokitchen.com
A VEGGIE "MEAL PREP" PLAN: HOW TO STOCK YOUR KITCHEN TO EAT MORE ...
From smartnutrition.ca
HOW TO MAKE VEGETABLE STOCK - A SPICY PERSPECTIVE
From aspicyperspective.com
EASY PREP VEGETABLE STOCK RECIPE - FOOD.COM
From pinterest.nz
HOMEMADE VEGETABLE STOCK - EASY VEGAN RECIPES - YUMMY PLANTS
From yummyplants.com
EASY HOMEMADE VEGETABLE STOCK • MY POCKET KITCHEN
From mypocketkitchen.com
HOW TO MAKE THE QUICKEST, EASIEST VEGETABLE STOCK EVER
From seriouseats.com
HOMEMADE STOCK - EATRIGHT.ORG
From eatright.org
HOW TO MAKE VEGETABLE STOCK {ONE POT TUTORIAL - FEELGOODFOODIE
From feelgoodfoodie.net
EASY VEGETABLE STOCK - PLANTIFUL GRUB
From plantifulgrub.com
HOW TO MAKE VEGETABLE STOCK AND PRESERVE IT - THE PURPOSEFUL …
From thepurposefulpantry.com
EASY VEGETABLE STOCK – PURE & SIMPLE VEGAN
From pureandsimplevegan.com
HOW TO MAKE VEGETABLE STOCK, STEP BY STEP | EPICURIOUS
From epicurious.com
HOW I PREP A WEEK OF EASY MEALS THAT ARE MOSTLY VEGETABLES
From thekitchn.com
HOW TO MAKE VEGETABLE STOCK FROM KITCHEN SCRAPS
From allrecipes.com
EASY HOMEMADE VEGETABLE STOCK - FLAVOR THE MOMENTS
From flavorthemoments.com
VEGETABLE STOCK - SIMPLE VEGAN BLOG
From simpleveganblog.com
EASY HOMEMADE VEGETABLE STOCK ON A BUDGET - DELISHABLY
From delishably.com
EASY VEGETABLE STOCK FROM SCRAPS - SIMPLEFITVEGAN
From simplefitvegan.com
SAVE YOUR VEGETABLE SCRAPS, MAKE STOCK - SERIOUS EATS
From seriouseats.com
EASY VEGETABLE STOCK OR PUREE - YUMUNIVERSE
From yumuniverse.com
HOW TO MAKE VEGETABLE STOCK RECIPE - LOVE AND LEMONS
From loveandlemons.com
HOW TO MEAL PREP VEGETABLES FOR THE WHOLE WEEK
From goodcheapeats.com
HOW TO MEAL PREP VEGETABLES - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.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