Dark Vegetable Stock Recipes

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DARK VEGETABLE STOCK



Dark Vegetable Stock image

A vegetarian stock that similates beef or other rich stocks. A staple in making my Roasted French Onion Soup! From Moosewood Daily Special.

Provided by Katzen

Categories     Stocks

Time 1h15m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 14

1 tablespoon canola oil or 1 tablespoon vegetable oil
1 large onion, chopped
4 garlic cloves, unpeeled and smashed with the broad side of a knife
2 carrots, peeled and chopped
10 cups water
1 large sweet potatoes or 1 large potato, scrubbed and coarsely chopped
2 celery ribs, with leaves, chopped
8 large button mushrooms or 1 portabella mushroom, chopped
1 cup fresh parsley, chopped
2 bay leaves
1/4 teaspoon whole black peppercorn
1/2 teaspoon salt
6 cloves, whole
1/2 cup lentils, rinsed (optional)

Steps:

  • In a large soup pot, heat the vegetable oil.
  • Add the onions and garlic and saute until lightly browned, 8 to 10 minutes.
  • Add all of the remaining ingredients, cover, and bring to a boil.
  • Lower the heat and simmer for 50 minutes, until all of the vegetables are very soft.
  • Strain the stock through a sieve or colander.
  • Use stock right away, or refrigerate it in a sealed container up to 4 days, or freeze it for up to 6 months.

HOMEMADE VEGETABLE STOCK RECIPE BY TASTY



Homemade Vegetable Stock Recipe by Tasty image

Instead of throwing away your vegetable scraps, collect them in a storage container and keep them in the freezer to make great tasting stock from scratch. It's quick to make and works great for soups, gravies, and even meatless risotto. The Earth will thank you for making less waste!

Provided by Katie Aubin

Yield 8 cups

Number Of Ingredients 8

onion, tops,bottoms, and skins
celery, tops and bottoms
carrot, tops, bottoms, and skins
mushroom stem
garlic, tops, bottoms, and skins
potato, tops, bottoms, and skins
1 bunch fresh parsley stems
water, as needed

Steps:

  • Reserve any parts that you are trimming off or peeling away (including tops, bottoms, skins, and stems) from the vegetables and herbs suggested above. (Avoid scraps from vegetables like Brussels sprouts, broccoli, or cauliflower, as their strong flavors can overpower your stock.) Place the scraps in a one-gallon airtight storage container, and keep them in the freezer for up to six months. You can add many other vegetable and herb scraps, including corn cobs, winter squash, zucchini, summer squash, beet greens, fennel fronds, chard stems, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.
  • Keep adding scraps until the storage container is full.
  • Transfer the contents of the container into a large pot and fill three-quarters of the pot (or until the scraps just start to float) with water.
  • Bring water to a boil and then let it simmer for 30 minutes.
  • Using a sieve, strain the stock to remove the solids. Let stock cool completely.
  • Stock can be refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months.
  • Enjoy!

Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

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