Recipes of homemade vegetable stock?

Here's one I like:





1 cup coarsely chopped carrot


1 cup chopped celery


2 unpeeled onions, quartered, or 2 leeks, cleaned and chopped


1 cup peeled and chopped parsnip


1 cup peeled and chopped rutabaga or turnip


2 cups vegetable scraps


2 or 3 fresh parsley sprigs


1 or 2 bay leaves


1/2 teaspoon minced fresh thyme


1/2 teaspoon ground pepper


8 cups water, or more as needed





In a large stockpot, combine all the ingredients and bring to a boil. Reduce heat to low and simmer 2 to 3 hours. Remove from heat and strain through a fine-meshed sieve.





Cover and refrigerate for up to 3 days. To keep longer, bring the stock to a boil every 3 days, or freeze up to 3 months.





Makes about 8 cups.





Enjoy!Recipes of homemade vegetable stock?
Saute' Onion, carrot, celery, garlic in butter or olive oil until they sweat. Add water and simmer for 2 hours. Do not boil. Salt if desired.Recipes of homemade vegetable stock?
Basic Vegetable Stock


Submitted by: Stan Webber


Rated: 4 out of 5 by 12 members Prep Time: 15 Minutes


Cook Time: 35 Minutes Ready In: 50 Minutes


Yields: 12 servings


';A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.';


INGREDIENTS:


1 tablespoon olive oil


1 large onion


2 stalks celery, including some


leaves


2 large carrots


1 bunch green onions, chopped





8 cloves garlic, minced


8 sprigs fresh parsley


6 sprigs fresh thyme


2 bay leaves


1 teaspoon salt


2 quarts water


DIRECTIONS:


1. Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.


2. Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.


3. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.


4. Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?
Vegetable Stock





Ingredients:


1 tablespoon olive oil


1 large onion


2 stalks celery, including some leaves


2 large carrots


1 bunch green onions, chopped


8 cloves garlic, minced


8 sprigs fresh parsley


6 sprigs fresh thyme


2 bay leaves


1 teaspoon salt


2 quarts water





Methods:


Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.





Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.





Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
2 cups large dice yellow onions


2 cups large dice leeks, green and white parts, well rinsed


2 cups mushroom trimmings, wiped clean


1 cup large dice carrots


1 cup large dice celery


1 cup large dice turnips


1 cup large dice parsnips


1 cup large dice yellow squash


1 cup large dice zucchini


8 Roma tomatoes, quartered


1/2 cup garlic cloves, peeled


2 tablespoons olive oil


1 teaspoon salt


1/2 teaspoon fresh cracked black pepper


1 gallon water


2 tablespoons fresh thyme, or 2 teaspoons dried


8 parsley stems


4 basil stems


2 bay leaves


2 cups white wine





Preheat the oven to 400 degrees F.


In a large roasting pan, spread the onions, leeks, mushrooms, carrots, celery, turnips, parsnips, squash, zucchini, tomatoes and garlic cloves. Drizzle with the olive oil, and season with the salt and pepper, stirring to coat. Roast for 45 minutes, stirring, every 15 minutes to brown evenly.





Remove from the oven and transfer to a large pot. Add the water and herbs, and bring to a boil. Reduce the heat and simmer for 20 minutes, skimming to remove any foam that rises to the surface. Add the wine and cook for 30 minutes.





Remove from the heat and strain through a fine mesh strainer into a clean container. Use immediately, cool in an ice bath, then refrigerate in an airtight container for up to 5 days. (The stock can be frozen for up to 3 months.)
Chuck Norris
I know one of old vegatable stock,add mushrooms,string beans,potatoes,carrots,broccoli pieces,shrimp,peas,and a slight touch of oil.Talk about count away calories!