Best Vegetable Base Recipes

Vegetable Broth Base image

Provided by duonyte

Categories Stocks

Time 40m

Yield 1 3/4 cups, 28 serving(s)

Number Of Ingredients 8

2 leeks, white and light green parts, chopped and washed (2 1/2 cups, 5 oz)
2 carrots, peeled and cut into 2 inch pieces (2/3 cups, 3 oz)
1/2 small celery root, peeled and cut into 1/2 inch pieces (3/4 cup, 3 oz)
1/2 cup fresh parsley leaves, and thin stems (1/2 oz)
3 tablespoons dried minced onions
2 tablespoons kosher salt
1 1/2 tablespoons tomato paste
3 tablespoons soy sauce

Steps:

Process everything, except tomato paste and soy sauce, in food processor, scraping down sides of bowl frequently, until paste is as fine as possible, about 3 to 4 minutes.
Add tomato paste and process for one minute, scraping down sides of bowl every 20 seconds.
Add soy sauce and continue to process one minute longer.
Transfer mixture to airtight container and tap firmly on counter to remove any air bubbles. Press small piece of parchment paper against surface of mixture and cover.
Freeze up to 6 months.
Use 1 tbl to one cup boiling water to make broth. Strain if you desire a particle-free broth. The salt content of the mixture will keep it from freezing so that you can scoop it straight from the container.

VEGETABLE BASE image

Yield 20 people

Number Of Ingredients 19

1 oz fennel seeds
1 oz cumin seeds
1/2 oz celery seeds
1 quart E.V.O.O.
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 White onion
1 red onion
1/2 lbs chipolini onion
1 bunch scallion
1 bunch chives
6 garlic cloves
4 medium size shallots
1/2 cup freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
1 peeled tangerine
1 oz sea salt
1/2 oz black pepper

Steps:

Preheat oven on 450 degrees. Line sheet pan with parchment paper and add Fennel, cumin and celery seeds, place sheet pan in oven and cook seeds for about three minutes or until toasted. Remove from oven and set aside. In a large sauce pan, add E.V.O.O., all the vegetables and tangerine together, place the large sauce pan on medium burner and cook for 30 minutes, add fresh lime and lemon juice and reduce heat to medium low temperature. Let cook for 45 minutes to an hour or until vegetables are very soft. Remove large sauce pan from heat, set aside in a dry and safe area in the kitchen, allow it to reach room temperature. strain vegetables through a china cap or a regular strainer, do not mash vegetables, add the vegetables, salt and pepper in food processor and chop finely. Save the strained E.V.O.O. for other use, i.e., sautéed seafood, poultry, meat or vegetables.