Veg Cooking for Everyone

[Guest guest]

Basic Vegetable Stock (I know, we don't really need another one, but

this one calls for nutritional yeast, which is different.)

 

Saffron Butter

Sorrel Sauce

 

Ellen

 

 

 

 

* Exported from MasterCook Mac *

 

Basic Vegetable Stock

 

Recipe By : Vegetarian Cooking for Everyone by Deborah Madison

Serving Size : 1 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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1 large onion

2 large carrots

2 celery ribs -- including a few

leaves

1 bunch scallions -- including half of

the greens

1 tablespoon olive or vegetable oil

1 tablespoon nutritional yeast -- optional

8 cloves garlic -- peeled and smashed

8 parsley branches

6 thyme sprigs -- or 1/2 teaspoon

dried

2 bay leaves

Salt

 

Scrub the vegetables and chop them roughly into 1-inch chunks. Heat

the oil in a soup pot. Add the vegetables, yeast, garlic, and herbs

and cook over high heat for 5 to 10 minutes, stirring frequently. The

more color they get, the richer the flavor of the stock. Add 2

teaspoons salt and 2 quarts cold water and bring to a boil. Lower the

heat and simmer, uncovered for 30 minutes. Strain.

 

Makes about 6 cups.

 

Note: This basic stock is flavor-rich with a golden hue. Include any

trimmings from the vegetables you're using that are appropriate.

 

Yield: " 6 cups "

 

 

 

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Per serving (excluding unknown items): 184 Calories; 1g Fat (5%

calories from fat); 6g Protein; 42g Carbohydrate; 0mg Cholesterol;

133mg Sodium

Food Exchanges: 7 1/2 Vegetable

 

 

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* Exported from MasterCook Mac *

 

Saffron Butter

 

Recipe By : Vegetarian Cooking for Everyone by Deborah Madison

Serving Size : 1 Preparation Time :0:00

Categories : Sauces & Gravies Condiments & Seasonings

 

Amount Measure Ingredient -- Preparation Method

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2 pinches saffron threads -- pulverized

1/4 pound butter

1 large shallot finely diced

2 teaspoons chopped marjoram or basil -- finely chopped

1 tablespoon parsley -- finely chopped

1/2 teaspoon orange or lemon zest -- grated

1 Pinch cayenne

Salt and freshly milled pepper -- to taste

 

Cover the saffron with 2 teaspoons hot water and let steep until the

color emerges, after a few minutes. Work it into the butter with the

remaining ingredients.

 

Note: Saffron goes with all those Provencal vegetables...fennel,

eggplant, tomato, potato.

 

 

Yield: " 1/2 cup "

 

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Per serving (excluding unknown items): 818 Calories; 92g Fat (99%

calories from fat); 1g Protein; 1g Carbohydrate; 248mg Cholesterol;

944mg Sodium

Food Exchanges: 18 Fat

 

 

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* Exported from MasterCook Mac *

 

Sorrel Sauce

 

Recipe By : Vegetarian Cooking for Everyone by Deborah Madison

Serving Size : 1 Preparation Time :0:00

Categories : Sauces & Gravies

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons butter

3 tablespoons shallot or onion -- finely diced

2 cups packed sorrel leaves -- large stems removed

2 cups Basic Vegetable Stock or Mushroom Stock -- (see

seperate recipes)

1 1/2 tablespoons flour

1 cup creme fraiche, cream or half-and-half

Salt and freshly milled pepper

 

Melt 1 1/2 tablespoons of the butter in a saucepan, add the shallot,

and cook over high heat, stirring frequently, until it begins to

brown around the edges, after a few minutes. Add the sorrel by

handfuls. When the leaves have collapsed and turned olive green, add

the stock and bring to a boil. Lower the heat and simmer for 5

minutes. Cool slightly, then puree.

 

Melt the remaining butter in the same pan over low heat, stir in the

flour, and cook for 2 minutes. Whisk the pureed sorrel into the

flour, then whisk in the creme fraiche. Season with salt and pepper

to taste, then cook for 25 minutes in a double boiler over very low

heat, stirring frequently. Taste for salt and pepper when done.

 

Note: Tart sorrel is always right with egg-based dishes such as

timbales, roulades, and pudding souffles. If I have a windfall of

sorrel...say twice as much as given here...I don't make the roux but

rely on the bulk of the herb to thicken the sauce.

 

 

Yield: " 3 cups "

 

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Per serving (excluding unknown items): 344 Calories; 34g Fat (88%

calories from fat); 2g Protein; 9g Carbohydrate; 92mg Cholesterol;

347mg Sodium

Food Exchanges: 1/2 Starch/Bread; 6 1/2 Fat

 

 

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