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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Top HD Rasel
[email protected]Overall, I'm really happy with this dark vegetable stock recipe. It's easy to make, it's delicious, and it's a great way to use up leftover vegetables.
Asad cali xasan
[email protected]I'm not sure why, but this stock didn't agree with my stomach.
Demetria Moss
[email protected]I found this stock to be a bit too salty for my taste.
RASHED VAI
[email protected]I'm not sure what I did wrong, but my stock didn't turn out as dark as I expected.
Alfie Bown
[email protected]This stock is a bit more time-consuming to make than some other stocks, but it's definitely worth the effort.
Kopal Kharap
[email protected]I love that this stock is so versatile. I've used it in soups, stews, gravies, and even risotto.
Md jakir hossin
[email protected]This stock is a great way to use up leftover vegetables. I always have a bag of veggie scraps in my freezer, and now I know what to do with them.
Choua Chang
[email protected]I'm so glad I found this recipe. I've been looking for a good dark vegetable stock recipe for a while.
Jariaa Huq
[email protected]I was pleasantly surprised by how easy this stock was to make. I didn't have to babysit it on the stove, and it turned out perfectly.
micheal nzube
[email protected]I'm not a huge fan of vegetable stock, but this one is really good. It has a nice, deep flavor and it's not too salty.
Baberk Qumbrani
[email protected]This stock is amazing! I used it to make a vegetable soup and it was the best soup I've ever had.
arian mahin
[email protected]I've been using this dark vegetable stock recipe for years and it never disappoints. It's the perfect way to add a rich, savory flavor to any dish.
JomjOm Badsha
[email protected]This dark vegetable stock is a game-changer! It adds so much flavor and depth to my soups, stews, and gravies. I love that it's made with all-natural ingredients and that it's so easy to make.