Vegetable Stock

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.

Yield: 1 serving
Community Recipe from

Ingredients

  • 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

Preparation

  1. 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.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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