Have you tried roasting the veggies before making the stock? I've got a recipe or two, I think it's
better that way. Here are two recipes using roasted veggies, one simple and one with more flavors depending on what you're looking for. The Feb/Mar issue of Fine Cooking also has a recipe for a simple vegetable broth, not roasted. I've used another of their recipes for non-roasted veggie broth, it came out well, but it's one of those recipes with a lot of variations and I don't remember which I used. I know I learned that the corn cobs can be too much of a good thing. That recipe is the last one here. I've got a lot more that I've not tried that I can post if you want to see them, including one from the French Laundry and one that has lentils in it.
* Exported for MasterCook 4 by Living Cookbook *
Roasted Vegetable Broth
Recipe By : Lucy Mercer
Serving Size : 0 Preparation Time:
Categories : Stock Vegetable
Amount Measure Ingredient -- Preparation Method
2 Tbs vegetable oil
2 carrots, peeled and diced 1/2-inch
1 onion, peeled and diced 1/2-inch
2 stalks celery, trimmed and diced 1/2-inch
1 bay leaf
sprinkle salt and pepper
water
1. In a saucepan over medium heat, heat vegetable oil and add vegetables in
stages, beginning with onions and concluding with celery. Add a small amount
of salt to aid sweating and stir frequently. When vegetables begin
softening, place lid on pot. After five minutes, stir and add water to
cover, about 4 cups. Bring to a boil, lower to a simmer, add bay leaf and
let steep for at least 20 minutes and up to 45. Let cool. Strain and use in
recipe.
Comments: Vegetable Broth a Snap to Make: Vegetable broth is a very useful
thing to have on hand, or to put together on the fly. It makes soups sing
and is a meat-free enhancement for rice and other dinnertime grains. Canned
vegetable broth is usually no better than "ok," so if you're the kind of
cook who keep carrots and celery and onions on hand, then you can put
together this basic broth. Your food and family will thank you.
Recipe Author: Lucy Mercer
Recipe Source: A Cook and Her Books Blog
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* Exported for MasterCook 4 by Living Cookbook *
Roasted Vegetable Stock
Recipe By :
Serving Size : 0 Preparation Time:
Categories : Stock Vegetable
Amount Measure Ingredient -- Preparation Method1 whole heas garlic
2 cups slices (1-inch) onion
1 1/2 cups slices (1-inch) carrot
1 cup slices (1-inch) celery
1/2 tsp black pepper
2 medium turnips, peeled and each cut into 3 wedges
2 Tbs extra-virgin olive oil
2 cups slices (1-inch) leek
8 oz whole cremini mushrooms
1/2 cup dry white wine
10 cups water
4 sprigs fresh parsley
4 sprigs fresh thyme
1 bay leaf
1. Preheat oven to 450°.
2. Cut off pointed end of garlic just to expose cloves. Place garlic and
next 5 ingredients (through turnips) on a large jelly-roll pan. Drizzle with
oil; toss well. Bake at 450° for 10 minutes. Add leek and mushrooms. Bake an
additional 35 minutes or until browned and tender, stirring occasionally.
Spoon vegetables into a Dutch oven. Pour wine into jelly-roll pan, scraping
to loosen browned bits. Add wine mixture, 10 cups water, and remaining
ingredients to vegetable mix¬ture; bring to a boil. Reduce heat, and simmer
1 hour, stirring occasionally. Strain through a fine sieve over a bowl;
discard solids. Store in an airtight container in the refrigerator up to 1
week.
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* Exported for MasterCook 4 by Living Cookbook *
Basic Vegetable Stock
Recipe By : Allison Ehri, test kitchen associate
Serving Size : 0 Preparation Time: 0:00
Categories : Stock Vegetable
Amount Measure Ingredient -- Preparation Method1 1/2 Tbs unsalted butter or olive oi
2 cups large diced yellow onion
2 cups large diced outer ribs celery
1 cup large diced leek tops
1 cup large diced fennel tops or bulbs
3/4 cup large diced carrot
1 head garlic, halved crosswise
8 stems fresh parsley
2 sprigs fresh thyme
1. Heat the butter or oil over medium-low heat in a large stockpot. Add the
remaining ingredients and cook uncovered, stirring frequently, until they
have softened and released their juices, about 30 minutes (don't let them
brown). Add enough cold water to the pot to just cover the vegetables, about
4 cups. Bring to a gentle simmer, cover, and cook without stirring until the
stock is flavorful, about 45 minutes (adjust the heat as needed to maintain
a gentle simmer). Strain the stock immediately through a fine sieve,
pressing gently on the vegetables. Let cool to room temperature and then
store in the refrigerator for up to a week, or freeze for up to six months.
Customize your stock
1. The recipe above makes a nicely balanced vegetable stock that's good for
almost any dish, but you can adjust it depending on the trimmings you have
or the dish you're using it in. If you're making mushroom soup with marjoram
in it, you might add 2 cups mushroom trimmings and a sprig of marjoram to
the stock recipe. Here are ideas for other additions. Depending on how
dominant a flavor you want, use 1 to 4 cups of these enhancement vegetables.
Subtle flavors
1. Use these vegetables or their trimmings with confidence: celery root,
corn cobs, eggplant, mushrooms, parsnips, tomatoes, summer squash, Swiss
chard and/or winter squash (seeds and stringy insides, too).
Assertive flavors
1. Use these vegetables or their trimmings judiciously and only when you
want to emphasize the vegetable's flavor (for example, using an
asparagus-enhanced stock in an asparagus soup): asparagus, beets and beet
greens (will turn the stock pink), broccoli, Brussels sprouts, cabbage,
cauliflower, potato (may cloud the stock), rutabaga and/or turnips.
Herbs
1. Tender, leafy herbs such as basil, cilantro, and tarragon add a decidedly
fresh flavor to a stock. Add four to eight stems to the basic recipe.
Tarragon is strong, so use it sparingly. Woody herbs such as marjoram,
oregano, rosemary, and sage are more potent and the stems can impart a
bitter flavor if left in a stock, so just use a couple of sprigs and strain
immediately.
Cooking Tip: Instead of tossing out vegetable trimmings, stash them in the
freezer until you have enough to make stock.
Comments: Avoid onion skins and carrot tops as they'll make the stock
bitter; trimming or peeling other vegetables is optional. Scrub or rinse all
vegetables well, especially if they're not peeled.
Recipe Author: Allison Ehri, test kitchen associate
Recipe Source: Fine Cooking
Author Note: Leek tops, fennel stalks, parsley stems, corn cobs, mushroom
stems - are trash or compost, but to others, they're the start of something
delicious: vegetable stock. For dishes that feature vegetables, like corn
chowder or butternut squash risotto, vegetable stock can be a better choice
than chicken broth because it's lighter and sweeter, and its flavor won't
compete with the starring ingredients the way chicken broth might. And if
you're a vegetarian, vegetable stock is a key substitute in recipes that
would be vegetarian if not for chicken or beef broth.
Author Note: We've yet to find a brand of canned vegetable stock that we
like. That's why we came up with this basic recipe, plus some suggestions
for embellishing it to suit your needs.
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* Exported for MasterCook 4 by Living Cookbook *
Roasted Vegetable Stock
Recipe By :
Serving Size : 0 Preparation Time:
Categories : Stock Vegetable
Amount Measure Ingredient -- Preparation Method1 whole heas garlic
2 cups slices (1-inch) onion
1 1/2 cups slices (1-inch) carrot
1 cup slices (1-inch) celery
1/2 tsp black pepper
2 medium turnips, peeled and each cut into 3 wedges
2 Tbs extra-virgin olive oil
2 cups slices (1-inch) leek
8 oz whole cremini mushrooms
1/2 cup dry white wine
10 cups water
4 sprigs fresh parsley
4 sprigs fresh thyme
1 bay leaf
1. Preheat oven to 450°.
2. Cut off pointed end of garlic just to expose cloves. Place garlic and
next 5 ingredients (through turnips) on a large jelly-roll pan. Drizzle with
oil; toss well. Bake at 450° for 10 minutes. Add leek and mushrooms. Bake an
additional 35 minutes or until browned and tender, stirring occasionally.
Spoon vegetables into a Dutch oven. Pour wine into jelly-roll pan, scraping
to loosen browned bits. Add wine mixture, 10 cups water, and remaining
ingredients to vegetable mix¬ture; bring to a boil. Reduce heat, and simmer
1 hour, stirring occasionally. Strain through a fine sieve over a bowl;
discard solids. Store in an airtight container in the refrigerator up to 1
week.
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