Vedge-Style Vegetable Stock

recipe
Searing some of the veggies over high heat until lightly charred gives the stock alluringly complex flavor and a hint of smokiness. Simmering the mixture no longer than 25 minutes keeps the vegetable flavor fresh and vibrant.

 

Yield:

Yield 5 quarts (serving size: 1/2 cup)

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 45 Minutes

Nutritional Information

Calories 5
Fat 0.3 g
Satfat 0.0 g
Sodium 3 mg

Ingredients

2 teaspoons canola oil
6 carrots, chopped
3 celery stalks with leaves, chopped
2 leeks, rinsed and chopped
2 onions with skins, chopped
1 turnip, chopped
6 quarts water
3 green cabbage leaves
3 cups broccoli stems
2 cups kale stems

Preparation

Heat a large stockpot over high heat. Add canola oil to pan; swirl to coat. Add carrots, celery, leeks, onions, and turnip to pan; cook, stirring occasionally, 3 minutes or until browned and slightly charred. Add water; bring to a boil. Reduce heat to low. Add cabbage leaves, broccoli stems, and kale stems; simmer 25 minutes. Strain; cool.

Note:

Richard Landau,

March 2014
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