How To make Veggie Broth (Stock)
1 ea Onions
1 ea Leeks
1 ea Carrots
1 ea Celery
1 ea Apple
1 ea Garlic
1 ea Mushrooms
1 ea Ginger
1 ea Lemon grass (opt)
1 ea Peelings & tired old
Vegetables 1 ea Parsely
1 ea Peppercorns
1 ea Fresh or dried herbs (thyme,
Dill, allspice) 1 ea Water to cover by two
Inches Cut in big chunks (maybe quarters) a couple onions, leeks, several carrots, some celery ribs and an apple. Toss them with several cloves of garlic, some mushrooms (old, shriveled ones are the best), a few slices of fresh ginger (peel and all), lemon grass is good if you have it and a couple sprays of pam. Roast all this is 500 degree oven for about 20 minutes until very brown. (This kind of carmelizes them, and they develop a sweetness). After roasting, put them in a stockpot, and add all the peelings and trimmings you've saved up. plus any veggies you've had around long enough they're beginning to look a little tired. (Or fresh ones, too!) A bunch of parsely is nice, peppercorns, sprigs of dried or fresh herbs (thyme is especially good), maybe some dill seeds, a couple of whole allspices, and enough water to cover everything by 2 inches. Bring to a boil, simmer for 20-30 minutes (I've let it go a lot longer, too), fish out the vegies, strain, and you have great stock for soup, sauteeing, cooking pasta or rice and whatever else. The great thing about this, is the recipe really doesn't matter, just the main principles. Use whatever vegies you've got and like (or get rid of some you don't). The roasting and the apple (or pear) seem to be key. The rest is pure invention. Source: I'm very enthusiastic about vegetable stock. I've been making mt own for several years, now and I think it's great. I got a couple of ideas from the owner of a Seattle restaunt called Dahlia. Posted by jschafer@medio.net (Jerry Schafer) to the Fatfree Digest [Volume 16 Issue 21] Mar. 25, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?
How To make Veggie Broth (Stock)'s Videos
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Vegetable Stock Recipe video in Hindi by Nisha Madhulika
How To Make Veggie Stock From Kitchen Scraps
Here is what you'll need!
How to Make Easy Veggie Stock With Kitchen Scraps
Makes roughly 3 quarts
INGREDIENTS
Onions (tops, bottoms, and skins)
Celery (tops and bottoms)
Carrots (tops, bottoms, and skins)
Mushrooms (stems)
Garlic (tops, bottoms, and skins)
Potatoes (tops, bottoms, and skins)
Parsley (stems)
You can add many other vegetable scraps (think sweet!) - i.e. corn cobs, winter squash, zucchini, and other squash, beet greens, fennel, chard, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, mushrooms, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.
PREPARATION
Remove the tops/bottoms/skins/stems from any vegetables you are preparing (avoid vegetables like Brussels sprouts, broccoli, or cauliflower as they will add a bitter taste to your stock) and place them in a ziplock bag - they can stay frozen up to 6 months.
Continue like this until bag is full.
Dump bag into pot and fill ¾ of the pot (or until scraps just start to float) with water.
Bring water to a boil and then let it simmer for at least 30 minutes.
Strain water out of stock.
Refrigerate stock up to 4 days, or freeze up to 3 months.
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Easy Delicious Vegetable Stock
Best Vegan Broth Recipe | EASY Veggie Stock | CHEAP Vegan Dishes!
Making veggie stock from scratch is one of the most rewarding items to have on hand in the fridge, and also one of the easiest recipes!
Ingredients:
1 bulb garlic
1 onion
4-5 mushrooms
1 carrot
1 potato
1 bunch cilantro or parsley stocks
1-3 broccoli stocks
some fennel trimmings
1 leek
olive oil, salt, pepper
3-4L of water
Directions:
1. Rough chop all your vegetables
2. Heat up your stock pot and add some olive oil
3. Sear your garlic and onion
4. Add the rest of the veggies
5. Stir and add water
6. Turn up the heat and boil for 3min
7. Turn down the heat and simmer covered for 1.5-2 hours
8. Pour through a sieve or colander
9. Store the stock in the fridge!
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Vegetable Stock or Vegetable Broth Recipe | Show Me The Curry
Vegetable Stock is a very important ingredient when making soups or just making daals and pulaos more nutritious and flavorful. This vegetable stock recipe is very simple yet it’s packed with goodness and so much more flavorful that using water. Homemade broth or stock is not just cheaper but a lot healthier and tastier (and no preservatives or MSG). Give this vegetable broth recipe a shot and you’ll see that it does not get any easier than this! We have used it extensively in recipes on our website!
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How to make homemade vegetable stock broth, what is the difference between vegetable stock and vegetable broth, organic vegetable broth recipe, vegan stock recipe, what vegetable are used to make vegetable stock broth at home, what kind of stock can be used for Indian cooking.
How to EASILY Make Your Own VEGETABLE BROTH at Home
EPISODE #375 - How to EASILY Make Your Own VEGETABLE BROTH at Home
FULL RECIPE HERE:
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