Real African Dishes: [MC-AllEthnic-Recipes] Mediterranean Vegetable Stock

Sunday, June 6, 2010

[MC-AllEthnic-Recipes] Mediterranean Vegetable Stock - 23g Carbohydrate; 5g Dietary Fiber

* Exported from MasterCook *

Mediterranean Vegetable Stock

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bay leaves
4 sprigs thyme -- or 1 teaspoon dried thyme
20 black peppercorns
1 medium onion -- peeled and coarsely chopped
1 leek -- trimmed, washed, coarsely chopped
6 cloves garlic -- peeled and cut in half
2 stalks celery -- coarsely chopped
2 carrots -- coarsely chopped
1 red bell pepper -- cored, seeded, coarsely chopped
1/2 small fennel bulb -- or 1/4 large, coarsely chopped, or 1 teaspoon fennel seeds
2 tomatoes -- coarsely chopped
1/2 cup fresh basil leaves -- and stems
1/2 cup flat-leaf parsley leaves -- and stems
2 strips orange zest
1 cup dry white vermouth
1/2 cup fresh orange juice
1/4 teaspoon saffron -- soaked in 1 tablespoon water
8 cups water
sea salt -- optional

Tie the bay leaves, thyme, and peppercorns in a piece of cheesecloth or
wrap them in a piece of foil and pierce all over with a fork.

Combine the onion, leek, garlic, celery, carrots, bell pepper, fennel,
tomatoes, basil, parsley, zest, vermouth, juice, saffron, and water in a
large saucepan or stockpot and bring to a boil. Reduce the heat and simmer
the mixture uncovered for 1 hour, or until the vegetables are very tender,
adding water as necessary to keep the vegetables covered. Alternatively,
the stock can be cooked in a pressure cooker for about 15 minutes.

Strain the stock, pressing with the back of a spoon to extract as much
liquid as possible from the vegetables. Let the stock cool to room
temperature, then refrigerate or freeze it. (Refrigerated stock will keep
3 to 4 days, frozen it keeps for 6 months.) For a thicker, richer stock,
remove the bouquet garni and orange peel and force the liquid and
vegetables through a vegetable mill or puree in a blender, then strain.

Makes 5 to 6 cups (serves about 5 one-cup servings)

AuthorNote: Saffron, fennel, and red bell peppers give this stock a
Mediterranean accent. Use it for dishes of Spanish, Italian, Provencal and
even North African origin.

Cuisine:
"Mediterranean"
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"5 cups"
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Per Serving (excluding unknown items): 161 Calories; 1g Fat (6.3% calories
from fat); 3g Protein; 23g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 76mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0
Fruit; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0