Taking Stock

stockpot:

Marcylene from Fort Erie, Ontario writes:

“Dear Kurma, Would you please forward me a recipe for Homemade Soup Stock. I used to buy the vegetarian soup base and I find it way too salty. I am not supposed to have salt plus I am a vegetarian as well. Thansk a million.”

My reply:

Hello Marcylene, Here’s some stock recipes from my first cookbook ‘Great Vegetarian Dishes”.

Below are recipes for various vegetable broths: Green Vegetable Stock, Root Vegetable Stock, Brown Vegetable Stock, and Chinese Vegetable Stock. These recipes, however, should act only as a guide. Whenever you can, save vegetable peelings, stalks, leaves, and any water used to boil vegetables. Broths can serve as a natural flavour enhancer for soups, rice dishes, dals and stews.

Green Vegetable Stock

COOKING TIME: 2 hours,
YIELD: 3 – 4 cups (750 ml – 1 litre).

2 tablespoons butter,
6 cups chopped fresh green vegetables,
1.5 cups chopped fresh herbs, chopped celery stalks, beans, pea pods, etc,
8 cups (2 litres) water,
2 teaspoons salt,
2 bay leaves,
3 cloves,
1/4 teaspoon yellow asafoetida powder.

Melt the butter in a heavy 6-litre/quart saucepan or stockpot and saute the vegetables for 20 minutes over moderate heat. Turn off the heat and allow the vegetables to “sweat” with a lid on for 10 minutes.

Add the water and remaining ingredients and bring to a boil; then simmer for 1 1/2 hours with a tight-fitting lid. Strain. Refrigerate the stock and use as needed.

Root Vegetable Stock

COOKING TIME: 2 hours,
YIELD: about 3 cups. (750 ml)

2 tablespoons butter,
1/2 large potato, diced,
1 cup squash or pumpkin, diced,
2 medium celery stalks, chopped,
2 carrots, diced,
8 cups (2 litres) water
1 bay leaf,
1/4 teaspoon yellow asafoetida powder,
1/2 teaspoon black peppercorns,
1 teaspoon minced fresh ginger,
2 whole cloves,
2 tomatoes, chopped,
2 teaspoons salt.

Melt the butter in a heavy 6-litre/quart saucepan or stockpot and saute the vegetables for 20 minutes over moderate heat. Turn off the heat and allow the vegetables to “sweat” with a lid on for 10 minutes.

Add the water and remaining ingredients and bring to a boil; then simmer for 1 1/2 hours with a tight-fitting lid. Strain. Refrigerate the stock and use as needed.

Brown Vegetable Stock

BEAN SOAKING TIME: overnight,
COOKING TIME: 2 hours,
YIELD: about 2 litres/quarts.

2 cups dried beans (cannelini, lima, borlotti, kidney), soaked in water overnight,
3 litres/quarts water,
3 tablespoons butter,
2 celery stalks, chopped,
1 cup squash or pumpkin, diced,
2 small carrots, diced,
2 cloves,
1/2 teaspoon yellow asafoetida powder,
1 teaspoon minced fresh ginger,
1 bay leaf,
1 tablespoon (20 ml) salt.

Drain the beans. Boil the beans in two litres/quarts of water in a heavy saucepan. Simmer until the beans are soft (about 1 hour).

Melt the butter in a large sauce pan over low heat. Saute the vegetables in butter for 10 minutes. Remove the saucepan from the heat cover it with a lid, and allow the vegetables to “sweat” with a lid on for 10 minutes.

Add the remaining water and set aside. When the beans have been cooking for 1 hour, add the vegetables and water with the spices and salt to the beans and bean water and boil for another 1 hour. Strain. Refrigerate the stock and use as required.

Chinese Vegetable Stock

COOKING TIME: 1 hour,
YIELD: 6 cups (1 1/2 litres).

1 1/4 cups mung bean shoots
1 cup Chinese cabbage, chopped
1 teaspoon minced fresh ginger
1/4 teaspoon yellow asafoetida powder
1 teaspoon Chinese sesame oil
10 black peppercorns
1 tablespoon lemon juice
1 tablespoon light soy sauce
1 teaspoon salt.

Wash the bean shoots and place them in a heavy 4-litre/quart saucepan or stockpot with all the other ingredients. Bring to a boil, reduce the heat, and simmer, covered, for one hour. Strain and use as required.

Posted by Kurma on 6/2/10; 6:55:30 AM

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