Best 3 Dark Vegetable Stock Recipes

**Dark Vegetable Stock: A Versatile Base for Hearty Meals**

Discover the art of creating a rich and flavorful dark vegetable stock, an essential foundation for a variety of hearty and comforting dishes. This versatile stock is crafted using an array of roasted vegetables, including carrots, parsnips, leeks, and onions, which are caramelized to perfection, imparting a deep and complex flavor profile. Say goodbye to bland and store-bought stocks and elevate your soups, stews, sauces, and gravies with this homemade goodness. Dive into the collection of recipes that showcase the versatility of dark vegetable stock, from a classic French onion soup to a hearty beef stew and a creamy mushroom risotto. Prepare to tantalize your taste buds and impress your family and friends with these culinary creations.

Here are our top 3 tried and tested recipes!

BASIC VEGETABLE STOCK

Basic Vegetable Stock image

This is a good basic stock, and is perfect for vegetarians!

Provided by Stan Webber

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 50m

Yield 12

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water

Steps:

Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Nutrition Facts : Calories 37.4 calories, Carbohydrate 5.9 g, Fat 1.4 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 226.6 mg, Sugar 1.8 g

DARK VEGETABLE STOCK

Dark Vegetable Stock image

A vegetarian stock that similates beef or other rich stocks. A staple in making my Roasted French Onion Soup! From Moosewood Daily Special.

Provided by Katzen

Categories Stocks

Time 1h15m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil or 1 tablespoon vegetable oil
1 large onion, chopped
4 garlic cloves, unpeeled and smashed with the broad side of a knife
2 carrots, peeled and chopped
10 cups water
1 large sweet potatoes or 1 large potato, scrubbed and coarsely chopped
2 celery ribs, with leaves, chopped
8 large button mushrooms or 1 portabella mushroom, chopped
1 cup fresh parsley, chopped
2 bay leaves
1/4 teaspoon whole black peppercorn
1/2 teaspoon salt
6 cloves, whole
1/2 cup lentils, rinsed (optional)

Steps:

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 50 minutes, until all of the vegetables are very soft.
Strain the stock through a sieve or colander.
Use stock right away, or refrigerate it in a sealed container up to 4 days, or freeze it for up to 6 months.

VEGETABLE STOCK

Vegetable Stock image

Categories Soup/Stew Mushroom Vegetable Gourmet

Yield Makes about 2 quarts

Number Of Ingredients 12

Ingredients

1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces
1 lb shallots, left unpeeled, quartered
1 lb carrots, cut into 2-inch pieces
2 red bell peppers, cut into 1-inch pieces
6 fresh flat-leaf parsley sprigs (including stems)
5 fresh thyme sprigs
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup dry white wine
2 bay leaves (not California)
1 cup canned crushed tomatoes
2 qt water

Steps:

Preheat oven to 425°F.
Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.
Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot. Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes. Transfer to stockpot and add bay leaves, tomatoes, and water. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper. Skim off fat.

Tips:

Choose the Right Vegetables: Opt for vegetables that are packed with flavor and nutrients, such as carrots, celery, onions, leeks, mushrooms, and bell peppers.
Roast Your Vegetables: Roasting vegetables intensifies their flavor and caramelizes their natural sugars, resulting in a richer, more complex stock.
Add Herbs and Spices: Enhance the flavor of your stock by adding herbs and spices such as thyme, rosemary, bay leaves, black peppercorns, and cloves.
Use a Variety of Mushrooms: Incorporate different types of mushrooms, such as shiitake, cremini, and oyster mushrooms, to add depth of flavor and umami.
Don't Overcrowd the Pot: Ensure that the vegetables have enough space in the pot to roast properly and develop their flavors.
Strain the Stock Thoroughly: Strain the stock through a fine-mesh strainer or cheesecloth to remove any remaining solids and obtain a clear, flavorful broth.

Conclusion:

Homemade dark vegetable stock is a versatile and flavorful ingredient that elevates soups, stews, sauces, and gravies. By carefully selecting vegetables, roasting them to perfection, and infusing them with herbs and spices, you can create a stock that is rich in both taste and nutrients. Whether you're a seasoned cook or just starting out, experimenting with different vegetable combinations and flavor profiles will allow you to create a unique and delicious stock that will enhance your culinary creations. So, gather your ingredients, fire up your oven, and embark on a journey of flavor exploration with this delectable dark vegetable stock recipe.