Vegetable Stock - Revision history

You ate my cat: Undo revision 13269 by Epynevadyr (Talk) - Reverse Vandalism

2010-11-18T15:16:56Z

Undo revision 13269 by Epynevadyr (Talk) - Reverse Vandalism

Epynevadyr at 06:02, 18 November 2010

2010-11-18T06:02:01Z

Brnai at 00:18, 5 September 2008

2008-09-05T00:18:17Z

Yem: Moved to Soup (singular) category and added a link to chicken stock

2008-01-05T06:37:15Z

Moved to Soup (singular) category and added a link to chicken stock

Yem: Adjusted some thumbnail sizes and added image titles.

2008-01-05T06:34:36Z

Adjusted some thumbnail sizes and added image titles.

Yem: New page: Category:Vegetarian category:Soups category:Recipe Bases category:Cooking Basics Category:Yem's Recipes Vegetable stock is quick and easy to prepare (really) and will ...

2008-01-05T06:26:26Z

New page: Category:Vegetarian category:Soups category:Recipe Bases category:Cooking Basics Category:Yem's Recipes Vegetable stock is quick and easy to prepare (really) and will ...

New page

[[Category:Vegetarian]]
[[category:Soups]]
[[category:Recipe Bases]]
[[category:Cooking Basics]]
[[Category:Yem's Recipes]]

Vegetable stock is quick and easy to prepare (really) and will infinitely improve any risotto, sauce or soup. Make bulk and freeze it for later. Most vegetables will work though apparently cabbage and broccoli can overpower the flavour. You don't need to use new vegetables as in this recipe - the potato & carrot peelings from last night's meal and the dregs of the fridge will usually work just fine. The solids are discarded anyway, it's the flavour we want.

Prep time: 1 hr max, most of that is waiting for it to simmer on the stove so minimal effort required.

==Ingredients==

This is what I use, substitute freely and find what you like.

* 1 potato, diced (or just potato peelings - I discarded the "core")
* 1 brown onion, diced
* 1 leek
* 1 carrot, diced (quite potent, I found two too much)
* 2 sticks celery, diced
* 2 bay leaves
* a dozen whole black pepper corns
* 3 cloves garlic
* 2 small tomatoes
* 1 apple, diced
* bunch of parsley or other herbs

Plus: One large pot, a vege knife and a sieve

==Preparation==

[[Image:VegeStock01.jpg|300px|]]

Chop the onion, leek and celery. Put the pot on a medium heat and add those veges with a drop of oil to let them soften and brown a little. Meanwhile, chop the rest of the veges.

[[Image:VegeStock02.jpg|180px|]] [[Image:VegeStock03.jpg|180px|]] [[Image:VegeStock04.jpg|180px|]]

After a few minutes, the onion and leek will be just beginning to brown in spots. Add remaining ingredients, top up the pot with water and turn the heat up to high.

[[Image:VegeStock05.jpg|180px|]] [[Image:VegeStock06.jpg|180px|]] [[Image:VegeStock07.jpg|180px|]]

Once boiling, reduce heat to a simmer and leave for 20 minutes. Pass liquid through a seive into containers. Be careful as the liquid (and the containers) will be scolding hot.

[[Image:VegeStock08.jpg|180px|]] [[Image:VegeStock09.jpg|180px|]]

At this point, I put the solids back in the pot, fill it up with water and boil it again then mix that stock with the first to really get the most out of the ingredients and mellow the concentration a little. Whether you bother with that probably depends on how much you want to make and how big your pot is.

[[Image:VegeStock10.jpg|180px|]]

The stock should be OK in the fridge or will freeze indefinitely.

@@ Line 2: / Line 2: @@
 [[category:Soup]]
 [[category:Recipe Bases]]
 [[Category:Yem's Recipes]]
 See also: [[Chicken Stock]]

@@ Line 9: / Line 9: @@
 Prep time: 1 hr max, most of that is waiting for it to simmer on the stove so minimal effort required.
->==Ingredients==
+==Ingredients==
 This is what I use, substitute freely and find what you like.
-* 1 potato, diced (or just potato peelings - I discarded the &quot;core&quot;)
+* 1 potato, diced (or just potato peelings - I discarded the "core")
 * 1 brown onion, diced
 * 1 leek
@@ Line 26: / Line 26: @@
 Plus: One large pot, a vege knife and a sieve
 ==Preparation==

@@ Line 1: / Line 1: @@
 [[Category:Vegetarian]]
-[[category:Soups]]
+[[category:Soup]]
 [[category:Recipe Bases]]
 [[category:Cooking Basics]]
 [[Category:Yem's Recipes]]
 Vegetable stock is quick and easy to prepare (really) and will infinitely improve any risotto, sauce or soup. Make bulk and freeze it for later. Most vegetables will work though apparently cabbage and broccoli can overpower the flavour. You don't need to use new vegetables as in this recipe - the potato & carrot peelings from last night's meal and the dregs of the fridge will usually work just fine. The solids are discarded anyway, it's the flavour we want.

@@ Line 29: / Line 29: @@
 ==Preparation==
-[[Image:VegeStock01.jpg|300px|]]
+[[Image:VegeStock01.jpg|300px|Ingredients]]
 Chop the onion, leek and celery. Put the pot on a medium heat and add those veges with a drop of oil to let them soften and brown a little. Meanwhile, chop the rest of the veges.
-[[Image:VegeStock02.jpg|180px|]] [[Image:VegeStock03.jpg|180px|]] [[Image:VegeStock04.jpg|180px|]]
+[[Image:VegeStock02.jpg|180px|Onion, leek, celery]] [[Image:VegeStock03.jpg|180px|In the pot]] [[Image:VegeStock04.jpg|180px|Remaining ingredients]]
 After a few minutes, the onion and leek will be just beginning to brown in spots. Add remaining ingredients, top up the pot with water and turn the heat up to high.
-[[Image:VegeStock05.jpg|180px|]] [[Image:VegeStock06.jpg|180px|]] [[Image:VegeStock07.jpg|180px|]]
+[[Image:VegeStock05.jpg|180px|Browned veges in pot]] [[Image:VegeStock06.jpg|180px|All in the pot]] [[Image:VegeStock07.jpg|180px|Filled with water]]
 Once boiling, reduce heat to a simmer and leave for 20 minutes. Pass liquid through a seive into containers. Be careful as the liquid (and the containers) will be scolding hot.
-[[Image:VegeStock08.jpg|180px|]] [[Image:VegeStock09.jpg|180px|]]
+[[Image:VegeStock08.jpg|180px|Boiling now]] [[Image:VegeStock09.jpg|180px|Extracting stock]]
 At this point, I put the solids back in the pot, fill it up with water and boil it again then mix that stock with the first to really get the most out of the ingredients and mellow the concentration a little. Whether you bother with that probably depends on how much you want to make and how big your pot is.
-[[Image:VegeStock10.jpg|180px|]]
+[[Image:VegeStock10.jpg|300px|Completion]]
 The stock should be OK in the fridge or will freeze indefinitely.