Comments on: Vegetable Stock

By: Num Num Chronicles » Butternut Squash Soup + Chubble Bread = Match made in Heaven

Tue, 04 Oct 2011 14:36:54 +0000

[...] cloves, chopped 3 (14-1/2 oz.) cans or equivalent amount of homemade low-sodium chicken broth or vegetable broth 1 1/4 tsp. minced fresh thyme 1 1/4 tsp. minced fresh sage 1/4 cup whipping cream, room temperature [...]

By: Cbchef

Cbchef — Wed, 06 Jul 2011 00:41:40 +0000

Yes you can! I just made some brown rice using stock that came from the previous nights scraps. I noticed a decimate difference from plain brown rice. I will be saving all by vegetable peals and scraps from now on. I’m a believer!

By: Elizur

Elizur — Wed, 03 Nov 2010 07:51:20 +0000

can this be used to cook stuff like couscous pasta or rice?

By: Fab Frugal Food » Fab Frugal Friday: Penny-wise Corn Cob Vegetable Stock

Fab Frugal Food » Fab Frugal Friday: Penny-wise Corn Cob Vegetable Stock — Fri, 06 Aug 2010 05:33:29 +0000

[...] bloggers do veggie stocks: Vegetable Stock, Andrea Meyers Organic Vegetable Stock, Organic To Be Roasted Vegetable Stock, Je Mange La Ville [...]

By: cece

cece — Sat, 16 Jan 2010 18:47:53 +0000

I just made my first pot of vegetable stock. I have strained off veggies from broth and now i am wondering, do you throw away the veggies or can i use them to make soup, etc?

By: Andrea

Andrea — Wed, 06 May 2009 10:25:23 +0000

Hi Les. The taste will be somewhat different, but I’ve used vegetable stock in risottos and found them quite nice. You could also use a prawn stock, just don’t cook it too long so the flavor doesn’t overwhelm. Take some of the prawn shells and cook them in the amount of water required for the stock about 15 minutes, then strain.

By: les

les — Wed, 06 May 2009 06:54:21 +0000

How much would a prwan risotto flavour change if I use vegetable stock insted of chicken stock. I have not found a prawn risotto that uses anything less than chicken stock. My wife is a vegetarian (although she eats prams – go figure).

I know they are interchangable but will the flavour be that dramatically different

By: STEVE SALLOOM

STEVE SALLOOM — Sun, 27 Jul 2008 19:02:09 +0000

Dear Andrea,
An outstanding recipe. I loved it and you hooked me on it.
After boiling the stock, I left it rest for 24 hours, strained it, and used the broth as a basis in Lentil soup and Red Bean soup. Hmmm… Was that good or what?
Steve

By: Barb

Barb — Sat, 28 Jun 2008 03:53:03 +0000

Thank you so much for posting this. I was always intrigued by a recipe in Isabel Allende’s book, Aphrodite, but she neglected to say how much water to use. Perhaps I shouldn’t have been so concerned. But I like the idea of having homemade stock on hand–the boxed or canned stuff just tastes funny.

By: Manu

Manu — Thu, 05 Jun 2008 07:21:31 +0000

This is a Great Recipe! As I am living in India, my stock had a lot more Indian flavor to it. I love using fresh mint leaves and curry leaves in my dishes. It added an additional interesting flavor. Before beginning the process, I sauteed the onions, garlic, ginger, and dried whole spices and fresh herba a little before I added the veggies and the water. It gave the stock a deep rich flavor to it.

Also, I found a good way to utilise the strained veggies! I coarsely minced them in the food processor and made cutlets out of them after adding a couple of flavourings. I kept some of this minced and flavored veggie in the fridge to make stuffed Parathas (Indian Tortillas made of whole wheat dough that is rolled out into tortillas and stuffed with any mixture, then rolled out again very gently and shallow fried in a big shallow saucepan).
trust me….my family loved the parathas too…and couldnt at all guess what they were made of!!