Vegetable Stock

[Guest guest]

If you don't like the other 13 vegetable stock recipes in the archives for

this group, you can try this one!

 

Kathleen

 

* Exported from MasterCook *

 

Vegetable Stock

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 64

Serving Size : 7 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

4 medium yellow onions

4 medium carrots

3 medium potatoes

2 medium parsnips or turnips or rutabagas

1 small head cabbage

1 tablespoon olive oil

8 cups water

1 teaspoon salt

1/2 teaspoon dried dillweed or dried basil

OR rosemary or marjoram -- crushed

1/4 teaspoon pepper

 

Add robust vegetable flavor to soups, stews, and sauces by starting with

your own homemade stock. It's easy to make. Just use a combination of

vegetable odds and ends you have on hand or overflows from your

garden. You'll need about 15 cups of vegetables total.

 

Scrub all vegetables; remove root and stem ends. Do not peel vegetables,

unless coated with wax. Cut onions into wedges. Cut carrots; potatoes;

parsnips, turnips, or rutabagas; and cabbage into 2-inch pieces.

 

Add olive oil to a 6-quart Dutch oven and heat over medium heat. Add

vegetables to the Dutch oven. Cook for 10 minutes or until vegetables are

starting to brown, stirring frequently. Stir in the water, the salt,

desired herb, and pepper. Bring to boiling; reduce heat. Simmer, covered,

for 2 hours.

 

To strain the stock, line a large colander with 2 layers of 100% cotton

cheesecloth. Set the colander in a large heatproof bowl or

container. Ladle or pour the stock through the lined colander. Discard

vegetables and seasonings.

 

Store stock in a covered container in the refrigerator for up to 3 days or

in the freezer for up to 6 months. Makes about 7 cups stock.

 

Homemade vs. Store-Bought: Although it may not pay to make some things

yourself, stock may be worth the effort. If you have an overabundance of

vegetables in your garden, making vegetable stock can save your garden from

being wasted. Better yet, you don't have to use picture-perfect vegetables

either. Homemade stock also saves you about half the sodium of canned

stock. So, if you're watching your sodium intake or you have a bountiful

garden that's a bit past its prime, making vegetable stock from scratch

makes sense. Best of all, you control the amount of sodium and the types

of vegetables that go into your stock to use in soups and other stock- or

broth-based dishes.

 

Start to finish: 2 hours, 30 minutes.

 

Per serving: 17 Calories; 2 G Total fat; 0 G Saturated fat; 0 MG

Cholesterol; 313 MG Sodium; 0 G Carbohydrate; 0 G Fiber; 0 G

Protein. Exchanges: free food.

 

 

 

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