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Healthy Recipes

Vegetable stock – three versions

Option 1

Ingredients

Olive/vegetable oil, 1Tbsp

Onion, 1 lg

Celery, two stalks

Carrots, 2 lg

Green onions, chopped

Garlic, 8 cloves minced

Fresh parsley, 4 sprigs

Fresh thyme, 4 sprigs

Bay leaves (2)

Water, 4 quarts

Directions

  1. Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
  2. 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.
  3. Add water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.

Other ingredients: eggplant, asparagus, corn cobs, fennel, pea pods, chard, celery root, marjoram, basil. Include the parts of the vegetables you might toss including - root parings, ends, stems, leaves, trimmings of these vegetables.

Source inspiration - Allrecipe.com

Option 2

Ingredients

Olive oil, 1Tbsp

Onion, 2 md unpeeled

Celery, ½ bunch

Carrots, 3 lg washed

Cremini mushrooms, 16oz

Fennel bulb, 1 small

Garlic bulb, cut half

Fresh parsley, 4 sprigs

Fresh thyme, 4 sprigs

Bay leaves (2)

Peppercorns

Water, 4 quarts

Directions

  1. Cut all vegetables into uniform size or about 1” pieces. Keep leaves, skin of onion, etc.
  2. Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.
  3. Strain stock through a fine-mesh sieve into a large bowl; discard/compost solids. Let cool completely or use right away for soup.

Source inspiration - Bon appetite

 

Option 3

Roasted vegetable stock

Ingredients

Vegetable/olive oil, ~ ¼ cup

Onion, 3 med unpeeled

Celery stalks, 1 bunch

Carrots, 4 washed

Green pepper, 2 quartered

Tomato, 2 quartered

Garlic bulb, cut half

Fresh parsley, 4 sprigs or 1.5 ts dried

Fresh thyme, 4 sprigs or 1.5 ts dried

Bay leaves (2)

Peppercorns

Water, 4 quarts

 

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  1. Cut all vegetables into uniform size or about 1” pieces. Keep leaves, skin of onion, etc.
  1. 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.
  2. Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
  3. In a large pot, combine the water and herbs. Set heat to medium-high heat. Squeeze the head of garlic into the stock pot and discard the outer husk. To the pot add in the roasted vegetables. Bring to a boil; reduce heat to low and simmer for 1-3 hours; strain and cool.

Source inspiration - Allrecipe.com

 

Chicken/turkey Stock

Ingredients

Chicken or turkey bones (1-3 chicken carcass or one 13# turkey carcass)

Water ~64 fo +/-

Directions

  1. Place bones in large pot.
  2. Fill water to cover bones.
  3. Bring to boil and simmer ~3 hrs.
  4. Once able to handle, strain liquid into another pot. Salvage any meat and discard bones. Cool.

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