KosherEye
<<< o >>> Braciole. . . My Way <<< o >>> The Jewish Year by Artist Carly Q <<< o >>> KosherFeast 2014 <<< o >>> Rosh Hashanah Wine Picks <<< o >>> WÜSTHOF - A Cut Above <<< o >>> DIY Professional Baker's Grease <<< o >>> Nomoo Cookies <<< o >>> Cinnamon Cake <<< o >>> Monday Morning Cooking Club <<< o >>> Yom Tov Recipes <<< o >>>

Kosher Soups



Bookmark and Share
Homemade Vegetable Stock PDF Print E-mail

KosherEye.com

veg_stockpot
            Photo: MarthaStewart.com

Adapted by KosherEye from a recipe by Vitamix as originally demonstrated on the Martha Stewart Show.

This vegetable stock is a perfect substitute for chicken broth to make a recipe parve and healthy too! Feel free to use cleaned, organic vegetable trimmings and peels to enhance the flavor even more. Be creative – the vegetables can be varied seasonally.

Ingredients:

1 tablespoon parve margarine
1 tablespoon olive oil
1 onion, (about 1/2 pound), coarsely chopped
2 carrots, (about 1/4 pound), coarsely chopped
2 parsnips, (about 1 pound), coarsely chopped
1 stalk celery, coarsely chopped
1 bunch (about 1 1/2 pounds) red or green Swiss chard
Several sprigs fresh thyme
Several sprigs fresh flat-leaf parsley
1 dried bay leaf

Optional: sea salt and black pepper to taste

Directions:

In a stockpot over medium-high heat, melt margarine and olive oil. Add onion, and cook, stirring, until caramelized, about 8 minutes. Add carrots, parsnips, and celery; sauté until tender, about 15 minutes.

All chopping can be done in the Vitamix.

Wash and drain chard thoroughly. Chop into 1-inch pieces. Add to the vegetable mixture. Then add 3 quarts plus 2 cups cold water; In a removable cheesecloth bag , add thyme, parsley, and bay leaf. Bring to a boil, reduce heat, and let simmer about 1 hour; liquid should be highly flavored.

Remove from heat, and strain stock through a fine sieve, pressing on vegetables to extract juices. – or  remove herbs and puree in a Vitamix blender.  Add sea salt or black pepper to taste.

Stock can be refrigerated for 3 to 4 days or frozen up to 3 months.

Notes:

Yield: Makes approximately 3 quarts

Recipes: Soups, Broth, Vegetarian, Kosher,

 


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3