Golden Vegetable Stock Recipes

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BRAMBLETT'S VEGETABLE STOCK



Bramblett's Vegetable Stock image

A perfect base for any number of recipes. Store some in the freezer, and you have an almost instant meal on your hands!

Provided by chillyroc

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 1h50m

Yield 6

Number Of Ingredients 9

1 tablespoon olive oil
2 onions, cut into chunks
1 celeriac (celery root), chopped
1 cup potato peelings
1 cup chopped carrots
1 cup fresh mushrooms
1 cup butternut squash peelings and pulp
salt to taste
1 quart water

Steps:

  • Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
  • Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
  • Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!

Nutrition Facts : Calories 121.1 calories, Carbohydrate 22.7 g, Fat 2.8 g, Fiber 4.6 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 545.5 mg, Sugar 5.5 g

VEGETABLE STOCK



Vegetable Stock image

For vegetarian soups, stews, and other dishes, such as risotto, vegetable stock is a flavorful alternative to water or meat-based stocks. You can vary the flavor by increasing the amount of garlic, replacing the carrots with parsnips, or changing some of the fresh herbs. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 2 quarts

Number Of Ingredients 11

3 tablespoons olive oil
1 large onion, peeled, half coarsely chopped, the other half kept whole
2 large celery stalks, sliced 1/2-inch thick
2 medium carrots, unpeeled and sliced 1/2-inch thick
2 garlic cloves, thinly sliced
1/4 teaspoon whole black peppercorns
8 sprigs flat-leaf parsley
8 sprigs basil
4 sprigs thyme
2 dried bay leaves
Salt and pepper

Steps:

  • Heat the oil in a medium stockpot over medium until hot but not smoking. Add chopped onion and cook, stirring often, until beginning to brown, 10 to 15 minutes. Add celery, carrots, garlic, and peppercorns; cook, stirring occasionally, until vegetables are tender and lightly browned, about 10 minutes.
  • Pour in enough water to cover vegetables by 1 inch (8 to 10 cups) and add herbs and remaining half onion. Season with salt and pepper and bring to a boil. Reduce heat to a gentle simmer and cook, uncovered, 1 hour.
  • Pour stock through a fine sieve into a large bowl or another pot, pressing on vegetables to extract as much flavorful liquid as possible. Discard solids. If not using immediately, cool in an ice-water bath before transferring to airtight containers.

GOLDEN CHICKEN AND AUTUMN VEGETABLES



Golden Chicken and Autumn Vegetables image

Savory herbal flavors of rosemary and thyme infuse Swanson® Stock, succulent chicken and tender vegetables in this delectable version of a classic French homey favorite.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 40m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil
4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
1 cup Swanson® Chicken Stock
2 tablespoons minced garlic
½ teaspoon dried rosemary leaves, crushed
½ teaspoon dried thyme leaves, crushed
¼ teaspoon ground black pepper
2 large large sweet potatoes, cut into 1/2-inch pieces
2 cups fresh or frozen whole green beans

Steps:

  • Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
  • Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
  • Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender. Season as desired.

Nutrition Facts : Calories 385.3 calories, Carbohydrate 51.5 g, Cholesterol 67.2 mg, Fat 6.5 g, Fiber 8.9 g, Protein 30.4 g, SaturatedFat 1.4 g, Sodium 315 mg, Sugar 10.6 g

BASIC VEGETABLE STOCK



Basic Vegetable Stock image

Provided by Food Network

Time 1h55m

Yield about 8 cups

Number Of Ingredients 11

1 tablespoon olive oil
4 large onions, quartered
2 large carrots, quartered, tops reserved
8 large garlic cloves, crushed
2 large leeks, washed, trimmed, tough outer leaves removed
1 large sprig thyme
1 large sprig rosemary
1 bay leaf
6 whole black peppercorns
1 whole clove
3 quarts water

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
  • Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
  • In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
  • Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
  • Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
  • Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).

GOLDEN VEGETABLE CHICKEN



Golden Vegetable Chicken image

This is a very easy recipe for baked chicken with vegetables which comes out very rich and with a golden color.

Provided by Keren

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Yield 4

Number Of Ingredients 11

1 (2 to 3 pound) whole chicken, cut into pieces
2 onion, sliced into thin rings
4 potatoes, sliced
2 carrots, sliced
1 sweet potato, sliced
1 tomato, sliced
5 tablespoons mayonnaise
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
½ teaspoon garlic powder
salt and pepper to taste

Steps:

  • If you have time, place chicken in cayenne pepper, turmeric, garlic powder, salt and pepper for 2 to 3 hours. If not, mix these spices together and cover both sides of the chicken pieces with the mixture, then cover each piece of chicken completely with mayonnaise on both sides.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the sliced onions, potatoes and carrots in a lightly greased 9x13 inch baking dish. Put chicken pieces on top, then place the tomato and sweet potato slices around the chicken. Cover dish with aluminum foil and bake in the preheated oven for 15 minutes.
  • Lower heat to 325 degrees F (165 degrees C). Bake for another 45 to 60 minutes, turning chicken over once, until vegetables are soft and chicken juices run clear. Remove aluminum foil and grill in the oven for 5 to 7 minutes on each side of chicken, to give it a nice coloring. Enjoy!

Nutrition Facts : Calories 971 calories, Carbohydrate 54.6 g, Cholesterol 219.4 mg, Fat 56.9 g, Fiber 8.1 g, Protein 59.1 g, SaturatedFat 14.4 g, Sodium 356.1 mg, Sugar 8.2 g

VICTORIOUS VEGETABLE STOCK



Victorious Vegetable Stock image

Finally, a vegetarian stock so rich, flavorful and fragrant that it can really hold its own against chicken stock! Use this in any recipe that calls for chicken stock, or eat it alone as a lovely broth. The nutritional yeast adds nutrients, flavor and a golden color to the broth (please make sure you are not using any other type of yeast! Baker's yeast and Brewer's yeast will not work). The optional addition of parmesan rind increases the richness in a wonderful way - My local Italian deli gives it to me for free. But leave it out for a vegan / parve stock. This broth beats any packaged vegetable stock hands down, if I do say so myself :)

Provided by Whats Cooking

Categories     Clear Soup

Time 1h45m

Yield 15 serving(s)

Number Of Ingredients 23

1/2 ounce dried porcini mushrooms
5 stalks celery
3/4 lb leek, including green part
4 large carrots
2 large parsnips
1 cup sliced fresh mushrooms
1 medium yellow onion
2 apples or 2 pears, cored
1 teaspoon finely ground white pepper
20 peppercorns
1 tablespoon turmeric
3 garlic cloves, peeled
4 bay leaves
1/4 cup fresh parsley, tightly packed
1/2 bunch fresh dill, including stalks
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tablespoons nutritional yeast
2 tablespoons salt
2 sprigs fresh oregano (optional)
2 sprigs fresh sage (optional)
1 -2 tablespoon olive oil (optional)
parmesan cheese, rind only (optional)

Steps:

  • Use the flat side of a chef's knife to gently crush the garlic cloves.
  • Wash unpeeled vegetables well and cut them roughly into large pieces. Add to a large stock pot along with all other ingredients. Add entire sprigs of the herbs rather than removing the leaves from the stem.
  • Cover with water. Water level should be about 4 inches above the top of the vegetables. Bring to a boil, skim off any foam from the top of the broth, then partially cover. Reduce heat and simmer for 1 1/2 hours. At the end of the cooking time, if you wish to make the stock richer, remove the lid and continue cooking uncovered to slightly reduce it.
  • When the stock has cooled slightly, strain it through a sieve or cloth, pressing all of the remaining liquid out of the vegetables. Compost or discard the remaining vegetables. What you don't eat immediately can be refrigerated for 3-5 days, or frozen.

Nutrition Facts : Calories 52.1, Fat 0.4, SaturatedFat 0.1, Sodium 961.2, Carbohydrate 11.8, Fiber 2.7, Sugar 5, Protein 1.8

VEGETABLE STOCK



Vegetable Stock image

Yield Makes about 9 cups

Number Of Ingredients 15

3 onions, chopped
3 tablespoons unsalted butter
the white and pale green part of 2 leeks, washed well and chopped
2 carrots, chopped
2 ribs of celery, chopped
1/4 pound mushrooms (preferably ones with opened caps), chopped
1 cup potato peelings
12 1/3 cups cold water
1/4 cup lentils
6 unpeeled garlic cloves
1/2 teaspoon black peppercorns
1/2 teaspoon dried thyme, crumbled
1 bay leaf
12 long parsley sprigs
1 teaspoon salt

Steps:

  • In a stockpot or kettle cook the onions in the butter over moderate heat, stirring, until they are golden, add the leeks, the carrots, the celery, the mushrooms, the potato peelings, and 1/3 cup of the water, and simmer the mixture, covered, stirring occasionally, for 5 minutes. Add the remaining water, the lentils, the garlic, the peppercorns, the thyme, the bay leaf, the parsley,and the salt, bring the mixture to a boil, and simmer it, uncovered, for 2 hours. Strain the stock through a fine sieve into a bowl and let it cool. Chill the stock and remove the fat.

BASIC VEGETABLE STOCK



Basic Vegetable Stock image

This is a good basic stock, and is perfect for vegetarians!

Provided by Stan Webber

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 50m

Yield 12

Number Of Ingredients 11

1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water

Steps:

  • 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 salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
  • Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Nutrition Facts : Calories 37.4 calories, Carbohydrate 5.9 g, Fat 1.4 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 226.6 mg, Sugar 1.8 g

VEGETABLE STOCK



Vegetable Stock image

Provided by Mary Frances Heck

Categories     Soup/Stew     Garlic     Mushroom     Vegetable     Vegetarian     Low Cal     Low Sodium     Celery     Healthy     Low Cholesterol     Vegan     Parsley     Simmer     Bon Appétit

Yield Makes 2 quarts

Number Of Ingredients 10

1 tablespoon olive oil
2 medium onions, unpeeled, cut into 1" pieces
10 celery stalks, cut into 1" pieces
2 large carrots, peeled, cut into 1" pieces
8 ounces crimini (baby bella) or button mushrooms, halved if large
1 small fennel bulb, cut into 1" pieces
1 head of garlic, halved crosswise
6 sprigs flat-leaf parsley
1 bay leaf
1 teaspoon whole black peppercorns

Steps:

  • 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 4 quarts 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 solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.

VEGETABLE STOCK



Vegetable stock image

This easy veggie stock recipe should be a staple in any kitchen. The simple stock will add depth of flavour and herby goodness to a range of soups and stews

Provided by Barney Desmazery

Time 2h5m

Yield 1 litre

Number Of Ingredients 8

4 celery sticks , cut into chunks
2 leeks , cut into chunks
2 carrots , cut into chunks
1 onion , skin on, cut into quarters
2 garlic cloves , bashed
1 star anise
5 peppercorns
bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string

Steps:

  • Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for six months in the freezer.

Nutrition Facts : Calories 42 calories, Fat 0.1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1.7 grams sugar, Fiber 0.3 grams fiber, Protein 0.2 grams protein, Sodium 0.07 milligram of sodium

VEGETABLE STOCK



Vegetable Stock image

Categories     Soup/Stew     Mushroom     Vegetable     Gourmet

Yield Makes about 2 quarts

Number Of Ingredients 12

1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces
1 lb shallots, left unpeeled, quartered
1 lb carrots, cut into 2-inch pieces
2 red bell peppers, cut into 1-inch pieces
6 fresh flat-leaf parsley sprigs (including stems)
5 fresh thyme sprigs
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup dry white wine
2 bay leaves (not California)
1 cup canned crushed tomatoes
2 qt water

Steps:

  • Preheat oven to 425°F.
  • Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.
  • Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot. Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes. Transfer to stockpot and add bay leaves, tomatoes, and water. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper. Skim off fat.

GOLDEN VEGETABLE SOUP



Golden Vegetable Soup image

A hearty soup from the Scottish/English border region. Some good veggie substitutions include pumpkin, corn, and potatoes.

Provided by Millereg

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 ounce unsalted butter
1 large carrot, cut into matchsticks
2 stalks celery, cut into matchsticks
1/4 lb rutabaga, cut into matchsticks (yellow turnip)
1/2 lb cauliflower, cut into florets
1 medium onion, sliced
1/2 teaspoon ground turmeric
32 fluid ounces vegetable stock
chives, snipped,to garnish

Steps:

  • Melt the butter and cook the vegetables for a few minutes, stirring every now and then.
  • Add the turmeric, cook for 1 minute.
  • Add the stock, bring to the boil and simmer for 20 minutes.
  • Serve garnished with the chives.

Nutrition Facts : Calories 97.8, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.2, Sodium 53.1, Carbohydrate 10.2, Fiber 3.2, Sugar 5.1, Protein 2.1

GOLDEN VEGETABLE STOCK



Golden Vegetable Stock image

Make and share this Golden Vegetable Stock recipe from Food.com.

Provided by ccferne

Categories     Stocks

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 large onion
1 large carrot
1 large sweet potato
1 large white potato
1 head garlic
3 celery ribs, with leaves
6 cups water
1 teaspoon salt
dried sage or dried rosemary

Steps:

  • Make sure all the veggies are clean, but DO NOT PEEL any of them. Cut them into 1-1/2 inch (or smaller) chunks, add water, and cook on low heat overnight in the crockpot.
  • Cool and drain; discard veggies.

Nutrition Facts : Calories 75.4, Fat 0.2, Sodium 496.2, Carbohydrate 17.4, Fiber 2.4, Sugar 3.2, Protein 2

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