Vegetable Stocks

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* Exported from MasterCook *

 

Basic Vegetable Stock

 

Recipe By : High-flavor, Low-fat Vegetarian Cooking by Steven Raichlen

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 large onion, skin on -- quartered

2 leeks, trimmed, washed -- cut in 1 " pieces

2 carrots -- cut in 1 " pieces

2 celery stalks -- cut in 1 " pieces

2 tomatoes -- cut in 1 " pieces

6 garlic cloves, skin on -- cut in half

2 quarts chopped vegetables -- * see author's notes

OR vegetable trimmings

2 tablespoons tomato paste

1 large Bouquet Garni -- see recipe

1/2 cup mixed fresh herbs -- * see note

4 quarts water

freshly ground black pepper -- to taste

sea salt -- optional

OR soy sauce

Roasted Vegetable Stock (optional) -- see recipe

 

*The mixed fresh herbs should include basil, oregano, chives and/or parsley

stems (optional).

 

Combine the onion, leeks, carrots, celery, tomatoes, garlic, chopped vegetables,

tomato paste, bouquet garni, herbs (if using) and water in a stockpot and bring

to a boil. Reduce the heat and simmer the stock, uncovered, adding water as

necessary to keep the vegetables covered, for 1 to 1-1/2 hours, or until well

flavored. (A certain amount of evaporation will take place-this helps

concentrate the flavor.) Skim the stock as necessary and season with pepper and

salt or soy sauce to taste at the end. Alternatively, the stock can be cooked

in a pressure cooker for 15 minutes.

 

Strain the stock, pressing with the back of a spoon to extract as much liquid as

possible from the vegetables. Cool the stock to room temperature, then

refrigerate or freeze. (Refrigerated stock will keep 3 to 4 days; frozen it

will keep for 6 months. The author says, " I like to freeze 1-cup portions of

vegetable stock, so I always have the right amount on hand.) For a thicker,

richer stock, force the liquid and vegetables through a vegetable mill or purée

in a blender, then strain.

 

Yields: 2-1/2 to 3-1/2 quarts (depending on the vegetables used, the size of the

pot, and the length of the cooking time.)

 

*AUTHOR'S NOTES*

" Stock is particularly useful to the low-fat cook, as it can be used as a

substitute for butter, cream and oil in myriad dishes. Almost any vegetable or

vegetable trimming is a candidate for stock: corn cobs and husks, summer and

winter squash, red and yellow peppers, green beans, zucchini, mushrooms,

potatoes, collard greens and kale stalks. Stock is a great place to put tomato

seeds and skins. Use peppers, eggplants, turnips and cabbage in limited

quantities, as their flavor tends to be overpowering. Avoid beets, which will

turn a stock red, and asparagus, which will turn it green. "

 

 

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NOTES : This recipe is brought to you via the courtesy of the Ucook.com website.

 

* Exported from MasterCook *

 

Roasted Vegetable Stock

 

Recipe By : High-flavor, Low-fat Vegetarian Cooking by Steven Raichlen

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***** NONE *****

 

For a richer, more full-flavored vegetable stock, roast the vegetables in a

lightly oiled roasting pan in a 400°F oven for 45 minutes, or until nicely

browned. Transfer the vegetables to a stockpot. Deglaze the roasting pan with

1/2 cup dry white wine and add the deglazing mixture to the stockpot as well.

Prepare as in the " Basic Vegetable Stock " recipe.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Ucook.com website.