Moosewood Daily Special

[Guest guest]

There are six basic stock recipes in Daily Special. I've sent in four,

Karen sent in the Mock Chicken Stock earlier today, and here is the sixth,

Roasted Vegetable Stock. I've also included:

 

Eastern European Vegetable Stew

 

* Exported from MasterCook *

 

Roasted Vegetable Stock

 

Recipe By : Moosewood Restaurant Daily Special, page 21

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup peeled and sliced carrots

1 cup chopped onions

1 cup chopped celery

1 cup scrubbed and coarsely chopped sweet

potatoes

1 cup fresh or canned chopped tomatoes

5 garlic cloves -- minced or pressed

1 tablespoon canola or other vegetable oil

1/2 teaspoon whole black peppercorns

1/2 teaspoon salt

10 1/2 cups water

 

Yields about 8 cups. Preparation time: 15 minutes. Cooking time: 1 1/2 hours

 

This rich, delicious stock is well worth the extra trouble of roasting and

then simmering the ingredients. If you make the stock a day in advance,

its flavor will deepen by the next day.

 

Preheat the oven to 400F.

 

Combine all of the ingredients except the water in a nonreactive 9 X

12-inch baking pan and toss well to lightly coat with the oil. Bake,

uncovered, for 30 to 45 minutes, stirring occasionally, until the

vegetables are tender and browned.

 

Transfer the roasted vegetables to a large nonreactive soup pot. Add 1/2

cup of the water to the baking pan, stir to deglaze the juices, and add

them to the soup pot. Add the remaining 10 cups of water, cover, and bring

to a boil; then lower the heat and simmer for 30 minutes. Strain. Use the

stock right away, or refrigerate it in a sealed container for up to 4 days,

or freeze it for up to 6 months.

 

Per 8-ounce serving: 24 Calories, 0 g Protein, 1.6 g Fat, 2.4 g

Carbohydrates, 0.8 g Saturated fatty acids, 0 mg Cholesterol, 160 mg

Sodium, 0.8 g Total dietary fiber

 

 

 

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* Exported from MasterCook *

 

Eastern European Vegetable Stew

 

Recipe By : Moosewood Restaurant Daily Special, page 33

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons vegetable oil or olive oil

2 cups chopped onions

3 garlic cloves -- minced or pressed

1 cup peeled and diced potatoes

1 cup peeled and diced carrots

1 cup peeled and diced parsnips

2 cups peeled and diced turnips and/or rutabaga

2 cups peeled and diced beets

6 cups water

2 teaspoons salt

2 bay leaves

1 tablespoon minced fresh thyme and/or dill

(1 teaspoon dried)

1/4 cup cider vinegar

5 cups rinsed and chopped beet greens

Swiss chard or spinach

salt and round black pepper -- to taste

1/2 cup sour cream or plain nonfat yogurt -- (optional)

 

Serves 6 to 8. Yields: 12 cups. Preparation time: 30 minutes. Cooking

time: 30 minutes

 

With so many sweet root vegetables and greens, this Eastern European-style

soup has it ad. It's hearty, healthful quite pretty, and absolutely

delectable - one of our best.

 

In a large soup pot, heat the oil and add the onions and garlic. Cover and

saute on medium heat for about 7 minutes, stirring frequently, until the

onions are soft. Add the potatoes, carrots, parsnips, turnips and/or

rutabaga, beets, water, salt, bay leaves, and herbs. Cover and bring to a

boil; then cook on medium-low heat for 15 minutes.

 

Add the vinegar and greens. Gently simmer for 5 to 10 minutes, until the

greens are tender. Add salt and pepper to taste. Find and discard the bay

leaves.

 

Serve garnished with a dollop of sour cream or yogurt, if you like.

 

MENU IDEAS: Lobio, Celeriac Remoulade, Broiled Tofu & Sugar Snap Peas,

tossed green salad with Zesty Feta Garlic Dressing or Best Blue Cheese

Dressing, Pumpernickel Croutons or Herbed Cheese Quick Bread (see separate

recipes).

 

Per 12.5-ounce serving: 113 Calories, 2.2 g Protein, 3.9 g Fat, 19 g

Carbohydrates, 1 g Saturated fatty acids, 0 mg Cholesterol, 695 mg Sodium,

2.3g Total dietary fiber

 

 

 

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