Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids

Vegetable Stock
From The Food Substitutions Bible, by David Joachim.

For vegetarians or those just trying to cut down on meat consumption, a tasty vegetable stock will add immeasurable flavor to many dishes. When making your own stock, try adding vegetables or herbs to match the flavor of the dishes you’ll be making. For instance, add ginger to the stock to complement Asian dishes. Or add a few sprigs of fresh cilantro to the stock to marry with Mexican dishes. Experiment with vegetables and seasonings, but avoid very strong-tasting vegetables such as broccoli.

Ingredients:

2 cups (500 ml) chopped onions
2 cups (500 ml) chopped carrots
1 cup (250 ml) chopped celery
4 halved garlic cloves
4 sprigs parsley
1 to 2 bay leaves
a few sprigs of thyme

Instructions:

Combine all ingredients in a large saucepan. Cover with cold water by 1 inch (2.5 cm). Simmer over medium heat until vegetables are tender, about 1 hour. Pour through a fine mesh strainer into a heatproof container, pressing on solids, Discard solids. Season to taste with salt and pepper. Let cool. Refrigerate in airtight containers for 1 week or freeze for up to 6 months.

Yield: Makes about 4 cups (1 liter)

Submit your question
to Ochef

Related Articles: Related Articles:
Steaming Time for Vegetables
Blanching Vegetables for Freezing
What is Sweating Vegetables?
How to Thicken Soups
Difference: Bisque, Chowder, Soup
Related Recipes:
The Best Gazpacho Soup
Late-Season Tomato-Vegetable Soup
Asparagus Soup Recipes
Eight Treasures Squash Soup
Sopa De Ajo
Cooking    Baking    Ingredients    Equipment    Techniques    Entertaining    Holidays    Ethnic    Nutrition    Safety    Desserts    Drinks    History    Science    Kids

Register    © 2001-2006 OCHEF LLC    Search    Advertise    Contact Us    Privacy    Site Map    Links