DARK VEGETABLE STOCK
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
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.
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Trinity Scott
t_scott@hotmail.comThis is a great recipe for beginners. It's easy to follow and the results are delicious.
stiven pichardo
p.s19@gmail.comI love the versatility of this stock. I can use it in so many different dishes.
Kirstie Sad
sadk52@yahoo.comThis stock is a great way to get your daily dose of vegetables. It's packed with nutrients and flavor.
Famous Okikiola
famous20@gmail.comThis is a great way to use up leftover vegetables. I always have a bag of frozen vegetable scraps in my freezer, and this is a great way to use them up.
Ayan gul
a-g@hotmail.comI love using this stock in my soups and stews. It adds a delicious flavor and richness.
Delightsome Success
success.d@gmail.comThis is a great recipe for a quick and easy vegetable stock. It's perfect for weeknight meals.
KhAn 123
k_123@yahoo.comI've never made dark vegetable stock before, but this recipe made it so easy. I love the rich flavor, and I'm glad I tried it.
Birdhar Rai
b4@gmail.comI love the flavor of this stock. It's rich and flavorful, and it's perfect for adding depth of flavor to soups, stews, and gravies.
Ged Hogan
hogan-g@gmail.comThis stock is a great way to add flavor to your dishes without adding a lot of salt. It's also a good source of vitamins and minerals.
Allison Provancial
provancial-allison65@gmail.comI'm always looking for ways to reduce food waste, and this recipe is a great way to do that. I can use up leftover vegetables, and I can also freeze the stock for later use.
Grace Costantine
costantine_grace@hotmail.comI love that this recipe is so easy to make. I just throw all the ingredients in a pot and let it simmer for a few hours. It's so easy, and it's always delicious.
Yasmeen Akhtir
akhtiryasmeen33@yahoo.comThis stock is so versatile. I've used it in soups, stews, gravies, and even risotto. It always adds a delicious flavor to my dishes.
Jason Cheely
c@yahoo.comI was a bit skeptical about using dark vegetables to make stock, but I was pleasantly surprised. The stock was delicious and had a lovely rich color. I will definitely be making this again.
Ahmed Prince
prince_ahmed4@aol.comI love that this recipe uses all sorts of different vegetables. It's a great way to use up leftover veggies, and it's also a great way to get your daily dose of fruits and vegetables.
THARU Gamer
tgamer61@yahoo.comI'm a vegetarian, and I'm always looking for new and creative ways to add flavor to my dishes. This stock is a game-changer! It's so easy to make, and it adds so much depth of flavor to my meals.
Uwishatse Elissa
u-e17@yahoo.comThis is the best dark vegetable stock recipe I've ever tried. It's so flavorful and rich, and it's perfect for soups, stews, and gravies.