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
zero waste vegetables scraps! #shorts
To reduce your waste you need to take baby steps and it will help no only to have a positive impact on the environment but also to save money and inspire your creativity in the kitchen!
VEGGIE STOCK:
4-5 x Carrots
4 x Celery Stems
4-5 x Onions
1 x Garlic Bulb
2 x Leeks
300g mushrooms
Ginger
Parsley
Rosemary
Thyme
*any vegetable skin works!
VEGETABLE SKIN CONDIMENT:
2-3 x Carrot peel
1 x Onion peel
Sea salt
Aleppo pepper
2-3 x potatoes
Olive oil
Smoked Paprika
Parsley
Panko Breadcrumbs
CARROT CRISPY SKINS:
- 10 x Carrots cut with mandoline or peeler
- Salt, pepper, paprika
- Olive oil
- Bake and turn every 3-5 minutes until crispy at the touch
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How to Make Vegetable Stock with Off Cuts and Scraps
Homemade stock tastes way better than the store bought stuff.
Video Highlights: ↓↓↓↓↓
00:00 - Intro
01:10 - Vegetables Not Recommend
01:26 - Vegetables That Are Recommended
03:06 - Non-slip surface tip
03:37 - pouring technique for heavy pots
04:28 - reducing and concentrating stock
04:38 - recommended pot for reducing
05:21 - reduced stock final product
*****
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How To Make Vegetable Stock | 1 Minute Tips | Gennaro Contaldo
In just one minute flat Gennaro shows you how to make fresh Vegetable stock. This tip and loads of great past recipes in Gennaro's new Food Tube book |
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Save These Veggies (and Avoid These Others) for Your Homemade Vegetable Broth
Did you know that you can save the scraps of vegetables to make homemade veggie broth?? Save this video to remember which scraps to save when you’re doing your holiday cooking!
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Here's the full blog post with all this info PLUS a printable recipe:
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Which Vegetables to Save for Stock or Broth
???? Onion & garlic peels
???? Carrot & parsnip tops & peels
???? Celery ends & tops
???? Potato peels
???? Tomato stems
???? Butternut squash peels
???? Jalapeno or other hot pepper stems
???? Zucchini and summer squash ends & peels
???? Mushroom stems
???? Veggies which are almost – but not quite – going bad
???? Fresh or dried herbs you love
.
Which Vegetables are NOT Recommended to Save for Stock or Broth
???? Moldy food or food which is going bad
???? Peels with dirt
???? Cruciferous veggies: Brussels sprouts, broccoli, cauliflower, cabbage, or kale
???? Green bell peppers
???? Fresh cilantro
???? Salt
.
Learn more in the blog post: Homemade Vegetable Broth from Veggie Scraps:
.
Happy food saving,
Dietitian Ann
Want to make mealtime easier for your busy family? Check out these other free resources!
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Meat Temperature Cooking Guide:
Seasonal Vegetable Guide:
More Free Meal Planning Resources:
Vegetable Stock Recipe - How To Make Vegetable Stock
Vegetable Stock Recipe video in Hindi by Nisha Madhulika
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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