High-Flavor Low-Fat Vegetarian Cooking

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Basic Vegetable Stock

Bouquet Garni

 

 

* Exported from MasterCook *

 

Basic Vegetable Stock

 

Recipe By : High-Flavor Low-Fat Vegetarian Cooking, by Steven Raichlen

Serving Size : 1 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 large onion -- skin on, quartered

2 leeks -- trimmed, washed

and cut into 1-inch pieces

2 carrots -- cut into 1 " pieces

2 stalks celery -- cut into 1 " pieces

2 tomatoes -- cut into 1 " pieces

6 cloves garlic -- skin on, cut in half

2 quarts chopped vegetables or vegetable trimmings*

2 tablespoons tomato paste

1 large Bouquet Garni

1/2 cup mixed chopped fresh herbs*

4 quarts water

freshly ground black pepper

sea salt or soy sauce -- optional

 

High-Flavor Low-Fat Vegetarian Cooking, by Steven Raichlen, page 247

 

Almost any vegetable or vegetable trimming is a candidate for stock: corn

cobs and husks, summer and winter squash, red and yellow peppers, green

beans, zucchini, mushrooms, potatoes, collard greens, and kale stalks.

Stock is a great place to put tomato seeds and skins. Use green peppers,

eggplants, turnips, and cabbage in limited quantities, as their flavor

tends to be overpowering. Avoid beets, which will turn a stock red, and

asparagus, which will turn it green.

 

* including basil, oregano, chives, and/or parsley stems (optional)

 

1. Combine the onion, leeks, carrots, celery, tomatoes, garlic, chopped

vegetables, tomato paste, bouquet garni, herbs (if using), 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

to 1 1/2 hours, or until well flavored. (A certain amount of evaporation

will take place--this helps concentrate the flavor.) Skim the stock as

necessary and season with pepper and salt or soy sauce to taste at the end.

Alternatively, the stock can be cooked in a pressure cooker for 15 minutes.

 

2. Strain the stock, pressing with the back of a spoon to extract as much

liquid as possible from the vegetables. Cool the stock to room

temperature, then refrigerate or freeze. (Refrigerated stock will keep 3

to 45 days; frozen it will keep for 6 months.) For a thicker, richer

stock, force the liquid and vegetables through a vegetable mill or puree in

a blender, then strain.

 

Makes 2 1/2 to 3 1/2 quarts (depending on the vegetables used, the size of

the pot, and the length of the cooking time). I like to freeze 1-cup

portions of vegetable stock, so I always have the right amount on hand.

 

Roasted vegetable stock: For a richer, more full-flavored vegetable stock,

roast the vegetables in a lightly oiled roasting pan in a 400F oven for 45

minutes, or until nicely browned. Transfer the vegetables to a stockpot.

 

Deglaze the roasting pan with 1/2 cup dry white wine and add the deglazing

mixture to the stockpot as well. Prepare as above.

 

 

 

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* Exported from MasterCook *

 

Bouquet Garni

 

Recipe By : High-Flavor Low-Fat Vegetarian Cooking, by Steven Raichlen

Serving Size : 1 Preparation Time :0:00

Categories : Info/Tips Condiments

 

Amount Measure Ingredient -- Preparation Method

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

2 bay leaves

2 sprigs fresh thyme

or 1/2 teaspoon dried thyme

4 sprigs flat-leaf parsley

or 12 parsley stems

2 allspice berries

1 clove

10 black peppercorns

 

High-Flavor Low-Fat Vegetarian Cooking, by Steven Raichlen, page 263

 

Tie the bay leaves, thyme, parsley, allspice, berries, clove, and

peppercorns in a 5-inch square piece of cheesecloth or wrap them in a piece

of foil, which you pierce all over with a fork. Always remember to remove

the bouquet garni before serving the dish.

 

Makes 1 bouquet, enough to flavor a soup or stew for 4 to 6 people.

 

Note: Bouquet garni is a French herb bundle used for flavoring everything

from soups to stews to braises. the traditional ingredients are bay leaf,

thyme, and parsley, but I like to jazz up the flavor with all spice berries

and other spices. It's customary to tie the herbs in cheesecloth. (This

facilitates removal, so you don't wind up choking on a bay leaf or

peppercorn.) As cheesecloth is hard to find these days, I offer a

high-tech alternative!

 

 

 

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schuller