VEGETABLE SCRAP STOCK
This recipe can easily be doubled or even quadrupled, just keep the scrap mixture evenly divided between the 2 groups. While the Parmesan rind is purely optional, it adds wonderful, cheesy depth to the flavor.
Provided by Jill Lightner
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Coarsely chop carrot and onion scraps into 1-inch pieces. Peel garlic cloves and smash lightly with the flat side of a large knife, so the cloves are cracked and somewhat flattened.
- Heat olive oil in a 3-quart pot over medium-high heat. Add vegetable scraps, garlic, thyme, bay leaf, and peppercorns. Cook, stirring frequently, for 5 minutes.
- Add water, salt, white wine, and cheese rind. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. Uncover and simmer for 15 to 20 minutes more.
- Strain stock through a fine-mesh sieve. Use immediately, or store in the refrigerator for up to 1 week or in the freezer for up to 6 months.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 8.3 g, Fat 2.6 g, Fiber 2.4 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 321.7 mg, Sugar 2.8 g
ROASTED VEGETABLE STOCK
This takes a while, but the end result is a lovely rich vegetable stock, ready to be the base for many soups, stews and sauces. Add or change the herbs according to your taste--add fennel if you like a hint of anise in your stock.
Provided by Chef Kate
Categories Stocks
Time 5h20m
Yield 6-8 cups
Number Of Ingredients 9
Steps:
- Heat oven to 450°F.
- Toss the vegetables with the olive oil, until gently coated.
- Place the vegetables in a roasting pan or on a foil-lined baking sheet and roast for about half an hour, turning them occasionally (They should be nicely browned and very aromatic).
- Place all the vegetables in a large pot, scraping all the good brown stuff from the roasting pan into the pot with the herbs and peppercorns.
- Fill with water and place on the stovetop on medium high heat.
- Bring to a boil, lower the temperature, and boil gently for 2-3 hours (watch the water level--if it boils down too much, add more water).
- Strain, pressing down on solids to extract as much liquid as possible; discard the solids and place the remaining liquid in a sauce pan.
- Simmer until reduced by three quarters; this could take about an hour.
- You should end up with about one and a half to two quarts of stock.
ROASTED VEGETABLE STOCK
A flavorful stock to use for soup, sauce, or gravy or any recipe calling for vegetable stock. This is a good way to use up bits of leftover vegetables too. You can use recipe #235039 #235039, or potato water saved from boiling potatoes, instead of the water in this recipe. Other stock or broth recipes are recipe #217620 #217620, recipe #135453 #135453, recipe #397862 #397862 and recipe #214220 #214220 with meat options. Combine any or all parts of these recipes for your own broth creation if you like.
Provided by foodtvfan
Categories Stocks
Time 1h55m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Spread the carrots, celery, tomatoes, turnips, onions, and leek out on a baking sheet with sides.
- Scatter the garlic cloves over the top.
- Sprinkle veggies with thyme; drizzle with the oil.
- Roast vegetables for 1 hour or until well browned. Stir once or twice.
- Transfer vegetables to a large soup pot.
- Deglaze baking pan with a little hot water; add liquid to the roasted vegetables.
- Cover vegetables with water; add bay leaf.
- Bring to a simmer and cook for 45 minutes.
- Cool and strain.
- Freeze in quantities desired in plastic containers or zipper freezer bags. Freeze some broth in ice cube trays to use for deglazing pans and adding flavor to gravies, soups, and sauces.
Nutrition Facts : Calories 88.7, Fat 5.6, SaturatedFat 0.8, Sodium 50.1, Carbohydrate 9.3, Fiber 2.3, Sugar 4.4, Protein 1.2
ROASTED VEGETABLE STOCK
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Toss together mushrooms, shallots, carrots, bell pepper, garlic, parsley and thyme sprigs, and oil in a flameproof roasting pan. Roast, stirring occasionally, until vegetables are golden, 35 to 40 minutes.
- Transfer vegetables with a slotted spoon to a 4-quart saucepan. Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 1 to 2 minutes. Transfer to saucepan and add bay leaf, tomatoes, water, and salt. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, 45 minutes. Pour stock through a large fine-mesh sieve into a bowl, pressing hard on and then discarding solids.
ROASTED VEGETABLE SCRAP STOCK
Freeze your washed vegetable, herb and even fruit scraps to make the most delicious vegetable stock you'll ever taste!
Provided by Dominique
Categories Stocks
Time 1h25m
Yield 4-6 cups
Number Of Ingredients 3
Steps:
- As you cook throughout the week, freeze vegetable, herb and fruit scraps in a large ziplock bag, omitting any bad or mouldy spots. Make sure to include your garlic peels and onion skins. Some example scraps: broccoli and cauliflower stalks, carrot, beet and sweet potato peels, parsley and cilantro stems, apple and pear peel.
- Heat oven to 400°F.
- Toss the frozen vegetable, herb and fruit scraps with the olive oil, until gently coated.
- Place the scraps on a foil-lined baking sheet and roast for about 20 minutes, turning them at least once halfway.
- Place the roasted scraps in a large pot, scraping all the roasted brown pieces into the pot as well.
- Cover with water. A good rule of thumb is 1 cup of water per cup of scraps for a very flavourful stock; you can always dilute it to taste when using in a recipe.
- Bring to a boil.
- Once boiling, reduce heat to a simmer. Loosely cover (with the lid cracked).
- Simmer for at least an 1 hour; the flavour will deepen the longer it cooks.
- Using a fine mesh strainer, remove the scraps from the broth, pressing down on solids to extract as much liquid as possible. Discard the solids.
- Use immediately to make soup, or freeze in small portions for easy use in day to day cooking.
Nutrition Facts : Calories 59.7, Fat 6.8, SaturatedFat 0.9, Sodium 7.2
ROASTED-VEGETABLE STOCK
This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.
Provided by sarahhouston
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 3h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the top off the head of garlic. Arrange the garlic, carrots, celery, onion, pepper, and tomato on a large baking sheet in a single layer. Drizzle the olive oil over the vegetables; season with salt and pepper.
- Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
- Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Squeeze the head of garlic into the stock pot, and discard the outer husk. Place the carrots, celery, onion, pepper, and tomato in the stock pot. Bring the water to a boil; reduce heat to low and simmer for 1 1/2 hours; strain and cool.
Nutrition Facts : Calories 131.9 calories, Carbohydrate 11.9 g, Fat 9.3 g, Fiber 2.7 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 52.9 mg, Sugar 4.7 g
ROASTED VEGETABLE STOCK
This rich and dark stock gives the appearance of beef stock. Since you won't have to purchase meat, you can afford the healthier organic produce!
Provided by Deborahrah
Categories Stocks
Time 13h20m
Yield 5 quarts, 15 serving(s)
Number Of Ingredients 6
Steps:
- Use only organic produce! Wash carrots, onions, garlic and celery.
- Put all ingredients into large baking pan.
- Add enough water to almost cover the vegetables.
- Drizzle ¼ cup of olive oil over vegetables. Place in 350-degree oven. Do not cover. Cook for ½ hour, stir and turn vegetables around in pan. Continue this every ½ hour until vegetables start to turn brown and are slightly charred. Then check every 10 minutes. Water should be gone by then. Remove from pan and put vegetables in crock put, fill with water 3/4 full. Add 1 cup of water to pan and scrape bits of veggies from pan, add to crock pot. Cook on low over night. Remove vegetables, and use stock in soups or in place of water when cooking grains. Can be frozen in quart jars.
Nutrition Facts : Calories 79.5, Fat 3.9, SaturatedFat 0.6, Sodium 48.8, Carbohydrate 10.5, Fiber 2.3, Sugar 4.1, Protein 2.1
HOW TO MAKE VEGGIE STOCK WITH KITCHEN SCRAPS RECIPE BY TASTY
Here's what you need: onion, celery, carrot, mushroom, garlic, potato, parsley, water
Provided by Merle O'Neal
Yield 1 serving
Number Of Ingredients 8
Steps:
- Remove the tops/bottoms/skins/stems from any vegetables you are preparing (avoid vegetables like Brussels sprouts, broccoli, or cauliflower as they will add a bitter taste to your stock) and place them in a ziplock bag - they can stay frozen up to 6 months.
- Note: You can add many other vegetable scraps (think sweet!) - i.e. corn cobs, winter squash, zucchini, and other squash, beet greens, fennel, chard, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, mushrooms, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.
- Continue like this until bag is full.
- Dump bag into pot and fill ¾ of the pot (or until scraps just start to float) with water.
- Bring water to a boil and then let it simmer for at least 30 minutes.
- Strain water out of stock.
- Refrigerate stock up to 4 days, or freeze up to 3 months.
- Enjoy!
Nutrition Facts : Calories 41 calories, Carbohydrate 9 grams, Fat 0 grams, Fiber 3 grams, Protein 0 grams, Sugar 4 grams
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