Vegetable stock – three versions
Option 1
Ingredients
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Olive/vegetable oil, 1Tbsp
Onion, 1 lg
Celery, two stalks
Carrots, 2 lg
Green onions, chopped
Garlic, 8 cloves minced
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Fresh parsley, 4 sprigs
Fresh thyme, 4 sprigs
Bay leaves (2)
Water, 4 quarts
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Directions
- Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
- 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.
- 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
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Olive oil, 1Tbsp
Onion, 2 md unpeeled
Celery, ½ bunch
Carrots, 3 lg washed
Cremini mushrooms, 16oz
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Fennel bulb, 1 small
Garlic bulb, cut half
Fresh parsley, 4 sprigs
Fresh thyme, 4 sprigs
Bay leaves (2)
Peppercorns
Water, 4 quarts
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Directions
- Cut all vegetables into uniform size or about 1” pieces. Keep leaves, skin of onion, etc.
- 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.
- 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
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Vegetable/olive oil, ~ ¼ cup
Onion, 3 med unpeeled
Celery stalks, 1 bunch
Carrots, 4 washed
Green pepper, 2 quartered
Tomato, 2 quartered
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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
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Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Cut all vegetables into uniform size or about 1” pieces. Keep leaves, skin of onion, etc.
- 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.
- Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
- 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
- Place bones in large pot.
- Fill water to cover bones.
- Bring to boil and simmer ~3 hrs.
- Once able to handle, strain liquid into another pot. Salvage any meat and discard bones. Cool.
