Friday, October 5, 2012

[MC-AllEthnic-Recipes] Spiced Vegetable Stock - 9g Carbohydrate; 2g Dietary Fiber

  

                        * Exported from MasterCook *                              Spiced Vegetable Stock    Recipe By     :  Serving Size  : 12    Preparation Time :0:00  Categories    : Condiment                       LowCal (Less than 300 cals)                  LowerCarbs                      Seafood      Amount  Measure       Ingredient -- Preparation Method  --------  ------------  --------------------------------    1               head  garlic    6                     dried black Chinese mushrooms    2               cups  warm water    1 1/2    tablespoons  oil    1                     brown onion -- chopped    2                     carrots -- peeled and finely chopped    1              stalk  celery -- with leaves, chopped    1         tablespoon  minced ginger    5                     green onions -- sliced    3                     red bird's eye chilies -- sliced    2          teaspoons  black peppercorns    2          teaspoons  Sichuan peppercorns    1         tablespoon  minced turmeric    8               cups  water    1              stalk  lemongrass -- finely sliced    3 1/2    tablespoons  fish sauce -- (vegetarain version, or replace with seaweed flakes)    Preheat the oven to 350F. and roast the garlic wrapped in foil for 30  minutes until softened. Unwrap and separate the cloves. Meanwhile, soak  the dried mushrooms in warm water for 15 minutes until softened.    Heat the oil in a stockpot and sweat the onion, carrot, celery, ginger,  green onion, chili and roasted garlic over low heat until softened, about  15 minutes. Add the mushrooms and their soaking liquid, both peppercorns,  turmeric and water and bring to a boil Simmer for 30 minutes, then add the  lemongrass and fish sauce and simmer for a further 15 minutes.    Strain the stock through a fine sieve, then discard the solids. Allow to  cool before refrigerating or freezing.        AuthorNote: This versatile vegetable stock can be made ahead of time - it  can be used as a base for a vegetable curry, added to a stir-fry or  enriched with coconut milk to make a sauce.    Cuisine:    "Indian"  Source:    "Spice: Recipes to Delight the Senses by Christine Manfield"  S(Formatted by Chupa Babi):    "Sept 2012"  Yield:    "12 cups"                                      - - - - - - - - - - - - - - - - - - -     Per Serving (excluding unknown items): 58 Calories; 3g Fat (36.0% calories  from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol;  17mg Sodium.  Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fat; 0 Other  Carbohydrates.      Nutr. Assoc. : 0 903130 0 0 4288 0 0 0 0 903727 0 904437 630 0 0 0

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