RE: Vegetable Stock

[Guest guest]

On another note, I save the pulp from vegetables I juice and make stock from

that as well as vegetable scraps.

-----Original Message-----

From: Daphne [mailto:bayleafgirl@...]

Sent: Saturday, January 26, 2002 11:15 PM

Subject: Vegetable Stock

I once took a (3-hour) cooking class with a French-trained chef, and

she saved all vegetable scraps for stock.

I've been getting organic veggie boxes and the produce is of

excellent quality. So I'm saving scraps in freezer bags -- onions

tops & peelings, carrot tops, garlic peel, potato peel, etcetera. I

plan to rinse the scraps and simmer them in water, then strain the

scraps and have vegetable stock.

One use will be for making soup when I have a vegetarian guest. Also

it may give more variety to my cooking, since meat broths, while

wonderful, have a distintive flavor in soups.

So my questions are: how nutritious is vegetable broth from frozen

scraps? And is there anything I should not use?

Daphne

[Guest guest]

I found it! Took a bit, as I have about 200 cookbooks but I knew it

had to be in an older one. Actually it's Better Homes and Gardens, Soups and

Stews.

Vegetable Stock

2 Tbsp butter or margarine

3 carrots, chopped

2 stalks of celery, with leaves, chopped

1 large onion, choppedddd

1 turnip, chopped

1 clove garlic, halved

1/2 tsp dried thyme, crushed

2 tomatoes, cut up

1 cup shredded lettuce

2 sprigs parsley

1 1/2 tsps salt

1/4 tsp pepper

In a large saucepan, melt butter. Add carrots, celery, onion, turnip,

garlic, and thyme. Cover and cook over low heat 30 minutes, or till

vegetables are tender, stirring occasionally. Add remaining ingredients and

6 cups cold water. Bring to boiling. Reduce heat; cover and simmer 2 hours.

Strain, discard vegetables. Makes 4 1/2 cups.

(I guess if you must have clear broth, you could strain and discard

but as I remember I left them in.)