A good vegetable stock can be used for many dishes, including sups, vegetable purees, and flavorful extra fluid for any saute. A good blend of vegetable scraps would include: skins, peelings, and/or ends from potatoes, onions, carrots, celery, tomatoes and garlic. Recipe from The Rice Diet Solution by Kitty and Robert Rosati of the Rice House in Durham, NC.
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- Using vegetable scraps:
- 10 - 20 cup(s) vegetable scraps saved in a plastic bag in the freezer
- Stems from asparagus, greens, lettuce, mushrooms, parsley, etc.
- Bay leaf, freshly ground black pepper, or fresh herbs, as desired
- Water to cover
- If not using vegetable scraps, add 2 gallons of water to:
- 4 large unpeeled potatoes, quartered
- 4 large carrots, peeled and thickly sliced
- 2 celery stalks, chopped
- 2 large onions, peeled, quartered, and sliced
- 1 1/2 cup(s) fresh corn kernels (3 ears)
- 1 pound(s) mushroom stems, trimmed
- 1 apple, seeded and quartered
- 1 pear, seeded and quartered
- 5 heads of garlic, cut in half horizontally
- 6 bay leaves
- 25 peppercorns
- 1 teaspoon(s) each chopped fresh basil, thyme, tarragon, oregano, parsley, and chives
- Place all ingredients in a large pot and simmer for 1 to 2 hours. Pour through a colander or sieve and discard vegetable solids. The stock can be frozen in quart containers for future use as soup stock.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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