Search
by Ingredient

Veggie Broth (Stock)

Empty starEmpty starEmpty starEmpty starEmpty star

YIELD

4 servings

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

1 1
EACH EACH ONIONS
1 1
EACH EACH LEEKS *
1 1
EACH EACH CARROTS
1 1
EACH EACH CELERY
1 1
EACH EACH APPLES
1 1
EACH EACH GARLIC
1 1
EACH EACH MUSHROOMS
1 1
EACH EACH GINGER *
1 1
EACH EACH LEMONGRASS
optional *
1 1
EACH EACH VEGETABLES
peelings *
1 1
EACH EACH PARSLEY LEAVES *
1 1
EACH EACH PEPPERCORNS *
1 1
EACH EACH HERBS
dried *
1 1
EACH EACH WATER
to cover by 2 inches *

Directions

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 to 30 minutes (I’ve let it go a lot longer, too), fish out the vegies, strain, and you have great stock for soup, sautéeing, 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 38 4% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 2g
Vitamin A 52% Vitamin C 9%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Email this recipe