Moosewood: Dark Vegetable Stock

[Guest guest]

Here is the requested recipe for the Dark Vegetable Stock which I posted

earlier kathleen

 

 

* Exported from MasterCook *

 

Dark Vegetable Stock

 

Recipe By :Moosewood Restaurant Daily Special, page 18

Serving Size : 8 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon canola or other vegetable oil

1 large onion -- chopped

unpeeled garlic cloves

smashed with the broad side of a knife

10 cups water

carrots -- peeled and chopped

1 large sweet potato or potato

scrubbed and coarsely chopped

celery stalks with leaves -- chopped

8 large button mushrooms

OR 1 portabella mushroom -- chopped

1 cup coarsely chopped fresh parsley

bay leaves

1/4 teaspoon whole black peppercorns

1/2 teaspoon salt

6 whole cloves

1/2 cup lentils -- rinsed (optional)

 

Yields about 8 cups. Total time: 1 1/2 hours

 

Traditionally, a dark stock is a standard meat stock made from beef bone

marrow and leftover scraps, ends, peels, stems, cores, and skins of

vegetables. This is a vegetarian version, sweetened with carrots, onions,

and sweet potatoes, and given earthy substance with mushrooms and

lentils. Use this stock as a base for hearty bean, lentil, and vegetable soups

 

In a large soup pot, heat the vegetable oil. Add the onions and garlic and

saute until lightly browned, 8 to 10 minutes. Add all of the remaining

ingredients, cover, and bring to a boil. Lower the heat and simmer for

about 50 minutes, until all of the vegetables are very soft. Strain the

stock through a sieve or colander. 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: 32 Calories, 0g 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.

 

Posted to Veg-Recipes Mailing List #375 by Kathleen

<schuller on Jan 24, 2000.

 

 

 

 

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Per Serving (excluding unknown items): 63 Calories; trace Fat (4.5%

calories from fat); 5g Protein; 12g Carbohydrate; 5g Dietary Fiber; 0mg

Cholesterol; 147mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1

Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0