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Name: Basic Vegetable Stock
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 3
Cuisine: American
Ingredients: 2 Carrots; 2 tb Tomato paste; 1 lg Bouquet garni; 2 qt Chopped vegetables; Sea salt or soy sauce (opt); 1 lg Onion, skin on; 2 Leeks, trimmed and washed; 2 Stalks celery; 2 Tomatoes; 1/2 c Mixed chopped herbs **; 4 qt Water; Black pepper; 6 Garlic clove(s), skin on

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INGREDIENTS

2 Carrots
2 tb Tomato paste
1 lg Bouquet garni
2 qt Chopped vegetables
Sea salt or soy sauce (opt)
1 lg Onion, skin on
2 Leeks, trimmed and washed
2 Stalks celery
2 Tomatoes
1/2 c Mixed chopped herbs **
4 qt Water
Black pepper
6 Garlic clove(s), skin on

INSTRUCTIONS

* Vegetables for stock include corn cobs and husks, summer and winter squash, red and yellow peppers, green beans, zucchini, mushrooms, potatoes, collard greens, and kale stalks, tomato seeds and skins. Use green peppers, eggplants, turnips, and cabbage in limited amounts, as their flavor tends to be overpowering. Avoid beets, which will turn a stock red, and asparagus, which will turn it green. ** Include basil, oregano, chives, and/or parsley stems. 1. Combine the onion, leeks, carrots, celery, tomatoes, garlic, chopped vegetables, tomato paste, bouquet garni, chopped herbs, and water in a stockpot and bring to a boil. Reduce the heat and simmer the stock, uncovered, adding water as necessary to keep the vegetables covered, for 1-1=AB hours, or until well flavored. A certain amount of evaporation will take place - this helps to concentrate the stock. Skim the stock as necessary and season with pepper and salt or soy sauce to taste at the end. 2. Strain the stock, pressing with the back of a spoon to extract as much liquid as possible from the vegetables. Cool to room temperature, then refrigerate or freeze. Refrigerated stock will keep 3-4 days; frozen, it will keep for 6 months. For a thicker, richer stock, pur=82e the liquid and vegetables, then strain. Note: For a richer, more full-flavored vegetable stock, roast the vegetables in a lightly oiled roasting pan in a 400=F8F oven for 45 minutes, or until nicely browned. Transfer the vegetables to a stockpot. Deglaze the roasting pan with =AB cup dry white wine and add the deglazing mixture to the stockpot as well. Precede as usual. High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 247-248 Posted to MM-Recipes Digest by q591b4@ilos.net on Nov 12, 1998

NOTES

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Basic Vegetable Stock

2 Carrots
2 tb Tomato paste
1 lg Bouquet garni
2 qt Chopped vegetables
 Sea salt or soy sauce (opt)
1 lg Onion, skin on
2 Leeks, trimmed and washed
2 Stalks celery
2 Tomatoes
1/2 c Mixed chopped herbs **
4 qt Water
 Black pepper
6 Garlic clove(s), skin on

* Vegetables for stock include corn cobs and husks, summer and winter  squash, red and yellow peppers, green beans, zucchini, mushrooms, potatoes,  collard greens, and kale stalks, tomato seeds and skins. Use green peppers,  eggplants, turnips, and cabbage in limited amounts, as their flavor tends  to be overpowering. Avoid beets, which will turn a stock red, and  asparagus, which will turn it green.    ** Include basil, oregano, chives, and/or parsley stems.    1. Combine the onion, leeks, carrots, celery, tomatoes, garlic, chopped  vegetables, tomato paste, bouquet garni, chopped herbs, and water in a  stockpot and bring to a boil. Reduce the heat and simmer the stock,  uncovered, adding water as necessary to keep the vegetables covered, for  1-1=AB hours, or until well flavored. A certain amount of evaporation will  take place - this helps to concentrate the stock. Skim the stock as  necessary and season with pepper and salt or soy sauce to taste at the end.    2. Strain the stock, pressing with the back of a spoon to extract as much  liquid as possible from the vegetables. Cool to room temperature, then  refrigerate or freeze. Refrigerated stock will keep 3-4 days; frozen, it  will keep for 6 months. For a thicker, richer stock, pur=82e the liquid and  vegetables, then strain.    Note: For a richer, more full-flavored vegetable stock, roast the  vegetables in a lightly oiled roasting pan in a 400=F8F oven for 45  minutes, or until nicely browned. Transfer the vegetables to a stockpot.  Deglaze the roasting pan with =AB cup dry white wine and add the deglazing  mixture to the stockpot as well. Precede as usual.    High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 247-248    Posted to MM-Recipes Digest  by q591b4@ilos.net on Nov 12, 1998

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Nutrition

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Serving Size: 1 Quart (814g)
Recipe Makes: 3 Quarts

Calories: 63
Calories from Fat: 4 (6%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 331.2mg		11 %
Potassium 732.6mg		19 %
Total Carbohydrate 14.1g		4 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 10.2g
Protein 2.7g		4 %
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Calories per serving: 63

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