VEGETABLE STICK RECIPES

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VEGETABLE STOCK RECIPE | BON APPÉTIT



Vegetable Stock Recipe | Bon Appétit image

Don't bother peeling the onions for this vegetable stock recipe; their skins add a nice, rich brown color. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces.

Provided by Mary-Frances Heck

Yield 2 quarts

Number Of Ingredients 10

1 tablespoon olive oil
2 medium onions, unpeeled, cut into 1-inch pieces
10 celery stalks, cut into 1-inch pieces
2 large carrots, peeled, cut into 1-inch pieces
8 ounces crimini (baby bella) or button mushrooms, halved if large
1 small fennel bulb, cut into 1-inch pieces
1 head of garlic, halved crosswise
6 sprigs flat-leaf parsley
1 bay leaf
1 teaspoon whole black peppercorns

Steps:

  • Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.
  • Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.

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BASIC VEGETABLE STOCK RECIPE | ALLRECIPES
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Oct 23, 2012 · Directions Step 1 Heat the oil in a medium stockpot over medium until hot but not smoking. Add chopped onion and cook, stirring... Step 2 Pour in enough water to cover vegetables by 1 inch (8 to 10 cups) and add herbs and remaining half onion. Season... Step 3 Pour stock through a fine sieve into a ...
From marthastewart.com
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VEGETABLE STOCK | BASIC RECIPE - RECIPES FROM ITALY
May 16, 2016 · Vegetable stock recipe is a basic preparation in Italian Cuisine, made with water and vegetable, usually parsley, tomatoes, celery, carrot, onion and potato. However there are Vegetable stock variants that include the use of other vegetables. Vegetable stock recipe has a cooking time of about 45 minutes. It’s quite clear and low in fat.
From recipesfromitaly.com
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10 RECIPES WITH VEGETABLE BROTH - FEELGOODFOODIE
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HOW TO MAKE VEGETABLE STOCK - SIMPLY RECIPES
Feb 08, 2021 · Place the dried mushrooms in a large bowl and pour 1 quart of boiling water over them. Set aside. Elise Bauer. Brown the onions, celery, carrots, fennel. Heat the olive oil over high heat in a large stockpot. Add the chopped onions, celery, carrots, and fennel (if using) and stir to coat. Sprinkle with salt.
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HOW TO MAKE VEGETABLE STOCK | ALLRECIPES
Sep 24, 2014 · The stock should simmer for a full hour--and over time, the stock will take on all of the flavors of the vegetables. 2. Remove and discard leaves from the celery stalks. Celery leaves, especially those on the outside of the bunch, are bitter and should not be added. 3. Slice the celery into large pieces. 4.
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For screen reader problems with this website, please call 1-844-995-5545.
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Feb 08, 2019 · Quinoa-Stuffed Squash Boats. My colorful “boats” with quinoa, garbanzo beans and pumpkin seeds use delicata squash, a winter squash with edible skin that’s cream-colored with green stripes. In a pinch, acorn squash will do—but don't eat the skin! —Lauren Knoelke, Milwaukee, Wisconsin. Go to Recipe. 18 / 31.
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Turn classic Greek salad into finger food appetizers on a stick. The cute presentation is also super easy to prepare and makes for easy eating at a cocktail party or on game day. Just skewer tomatoes, cucumber, onion, feta and olives and serve with a side of Greek salad dressing for dipping!
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This vegetable couscous salad satisfies the criteria one hundred percent. Using vegetable broth to cook the couscous gives it a leg-up in flavor, while veggies like scallions, zucchini, corn, and garbanzo beans add a variety of textures. The dressing is simple, easy, and fresh. Just blend lemon juice, olive oil, curry, cumin, salt, and pepper.
From blog.kettleandfire.com
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QUICK AND EASY VEGETABLE STOCK RECIPE
Aug 18, 2019 · Gather the ingredients. In a heavy-bottomed stock pot or soup pot, heat the oil over medium heat. Lower the heat, add the onion, leek, carrot, celery, parsnip, celery, and garlic, and gently sauté, with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don't brown the vegetables, though.
From thespruceeats.com
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VEGETABLE STOCK RECIPE | FOOD NETWORK
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