Fresh Vegetable Recipes

What is meant by "Vegetable stock " in recipes?

Public Comments

1. you save your veggie leftovers, i keep mine in a freezer bag in the freezer till i have enuf to make stock, bits of onion, celery leaves, carrots, any veggies at all, put them in a kettle, cover with water and simmer for a couple of hours, strain and you have veggie stock to make soups or stews with.........
2. This is vegetable stock: VEGETABLE STOCK 4 1/2 qt. water 3 med. onions, diced 5 stalks celery, diced 1 lb. carrots, scraped & diced 1 sm. bunch parsley 1 med. turnip, diced 3 cloves garlic, quartered 3 bay leaves 1 tsp. dried whole thyme Combine all ingredients in a stock pot. Bring to a boil; cover, reduce heat and simmer 1 1/2 hours. Uncover and continue cooking 2 hours. Strain stock through a cheesecloth or paper towel-lined sieve into a large bowl; discard vegetables. Cover and chill. Yield 4 cups.
3. like a stock of celery
4. With the exception of cabbages (which include broccoli and cauliflower), which can overpower the flavor of vegetable stock, you can use all kinds of vegetables for this stock. The flavor will vary slightly, depending on the mix you use. Tomatoes can also overwhelm stock flavor, so while I do use them, I keep the amount small (unless of course, you want a strong tomato flavor). Some people feel that asparagus also overwhelms the stock. I personally don't agree, and find that asparagus adds a depth and richness to vegetable stock. Making vegetable stock is a great way to clean out the refrigerator of food that is less than fresh, don't limit your stock making ingredients to whole vegetables. Start saving peels (well washed, of course) and trimmings while you cook. Your stock will be strained before being used, and all those unattractive peels will be gone, but they will have imparted a lovely flavor to your stock. Some excellent vegetables (and vegetable scraps) to use are: onions, garlic, potatoes, sweet potatoes, squash, carrots, celery, mushrooms, peas, corn (empty corn cobs can also add lots of flavor to veg. stock), parsley, green beans, beets, bell peppers, scallions, green onions, shallots, fresh basil or other herbs, etc., etc. You can also add some fruit or fruit scraps to your vegetable stock ingredient mix. Apples, pears and even pineapple works well. A good rule of thumb is to have about half solid ingredients to half water. It's a good idea to throw in a tablespoon or so of whole black peppercorns and a bay leaf or two for added flavor. Cover your ingredients with the water, bring to a boil and let simmer for about an hour. Cool and strain to remove any pieces of vegetables, fruit or scraps. That's all there is to it. You've just made vegetable stock. Recipe: 3 cups mushrooms (any variety) 1 fenel bulb, stalks and leaves only (reserve the bulb for another use) 5 celery stalks 4 medium to large carrots 2 large onions ¼ head of green cabbage ½ large rutabaga, peeled 5 leeks, cut in half lengthwise and washed 1 small bunch of fresh flat-leaf parsley (about 15 sprigs) 1 head of garlic, cut in half crosswise to expose the cloves 12 whole black peppercorns 6 whole white peppercorns 3 bay leaves 6-8 sprigs of fresh thyme Slice the mushrooms, fennel stalks, celery, carrots, onions, and cabbage thin and place in an 8-quart stockpot. Cut the rutabaga into large chunks and place in the stockpot. Add the remaining ingredients and cover with cold water. Bring to a boil over high heat. As the stock approaches a boil, skim any impurities that rise to the top with a ladle. Lower the heat and simmer gently for 45 to 60 minutes. Ladle through a fine stainer, cool, and refrigerate. The stock will keep for 4 to 5 days in the refrigerator, or freeze in 1-cup batches. To intensify the flavor, reduce the stock after reducing by one quarter to one half.
5. similar to vegetable soup,bring to boil your desire vegetable , add some salt to taste
6. Vegetable stock is simply a load of veges cooked with with herbs and spices which is then strained. Whatever you have in the fridge and cupboard by way of veges is fine, go nuts. It's easy to make: chop veges, boil water, simmer, strain. It'll freeze for months and save you serious money.
7. Vegetable stock is nothing but the water in which the vegetables are cooked. Certain times, when you have excess water added to boil your vegetables, you can use drain the water and use it for recipes that require this.
8. veggie stock is sold in grocery stores and though i cant make it cause i have no clue how it is made it is made with tons of different veggies and turned into a stock. watch out if u use it cause it is salty so watch how much salt u add to your meal when u use this..