4151 bay vegetables Recipes

leeks, chopped, celery ribs, chopped, onion, chopped, gingerroot, chopped, yellow bell pepper, chopped, parsnip, chopped, mushroom, stalks (optional), tomato , peelings (optional), light soy sauce, bay leaves, parsley stems, thyme, rosemary, salt, black pepper (for taste ), water

water, tamari soy sauce, carrots, unpeeled, washed and diced, celery ribs, diced, chopped cabbage, parsley , stems included, chopped, onions, diced, garlic cloves, coarsely chopped, bay leaves, fresh ground pepper , generous amount, nutmeg

olive oil, celery rib, diced, onion, diced, chopped garlic, quinoa, well rinsed, bay leaf, salt and fresh ground pepper, low-sodium chicken broth, canned, peas and carrots, drained

yellow onion, peeled and quartered, leek, washed, trimmed, and coarsely chopped, stalks celery, quartered (organic ), celery leaves (from the heart of the organic bunch), carrots, trimmed and quartered, turnip, trimmed and quartered, tomatoes, cored and coarsely chopped, button mushroom , including stems (crimini), parsley sprigs (italian ), bay leaves, whole black peppercorns, garlic cloves, peeled, water (purified)

celery ribs, chopped 1/2 inch pieces, leeks, cut into 1 inch chunks, carrots, chopped 1/2 inch pieces, parsnips, chopped 1/2 inch pieces, shallots, peeled and quartered, cabbage, coarsely shredded, fresh parsley, chopped, fresh thyme, chopped, bay leaves, black peppercorns, water

sweet onion, carrot, fennel or 1/2 lb anise, mushrooms, stalk celery, tomato , core removed, turnip, garlic cloves, olive oil, water, bay leaf, whole black peppercorns

safflower oil, onion, sliced, carrot, sliced (with greens ), stalk celery, sliced (w/grns), tomato, cubed, potato, cubed, turnip, sliced (peel if waxy), garlic, halved, water, water, bay leaf, parsley, black pepper

water, onions, chopped, stalks celery, chopped, carrots, peeled and sliced, tomatoes, seeded and chopped, garlic, bay leaf, black peppercorns

canola oil, yellow onions, unpeeled,chopped, carrots, unpeeled,chopped, parsnips, unpeeled,chopped, stalks celery, chopped, bay leaves, bouquet garni, fresh, black peppercorns, whole, water

scrap onion skins, carrot tops and bottoms, celery leaves and leftover stalks, a few bay leaves, peppercorns, a clove

unsalted kerrygold irish butter, onions, peeled and chopped, leek, washed and chopped (white part only ), carrot, peeled and chopped, white mushrooms, chopped, potato, peeled and cut into 1/2 inch pieces, cold water, garlic cloves, minced, black peppercorns, dried thyme, bay leaf, fresh flat-leaf parsley, salt

tomatoes, onion, peeled, leek, trimmed and washed, shallots, peeled, garlic cloves, peeled, celery ribs, washed, carrot, trimmed and peeled, corn cobs , without kernels (optional), parsnip, trimmed and scrubbed (optional), fennel bulb (optional), water, parsley, fresh thyme or 1 tsp dried, bay leaves, cracked black pepper, salt , or to taste

tomatoes, onion, peeled, leek, trimmed and washed, shallots, peeled, garlic cloves, peeled, celery ribs, washed, carrot, trimmed and peeled, corn cobs , without kernels (optional), parsnip, trimmed and scrubbed (optional), fennel bulb (optional), water, parsley, fresh thyme or 1 tsp dried, bay leaves, cracked black pepper, salt , or to taste

tomatoes, onion, peeled, leek, trimmed and washed, shallots, peeled, garlic cloves, peeled, celery ribs, washed, carrot, trimmed and peeled, parsnip, trimmed and scrubbed (optional), fennel bulb (optional), water, parsley, dried thyme, bay leaves, whole cloves garlic, cracked black pepper, salt , to taste

olive oil, rib celery, diced, onion, diced, chopped garlic, quinoa, well rinsed, bay leaf salt and freshly ground pepper, canned low-sodium chicken broth, peas and carrots, drained

keep in mind that you can really vary the ingredients. the only thing to be cautious about is avoiding certain types of vegetables that tend to produce bitter-tasting stock., more onions , quartered. (don tsp bother taking off the skin.) i think yellow onions are nicest for stock, and it s best to have at least 1 yellow, but you can also use a combination including white and red. i use up to about 5 onions., carrots , including their tops (but not the carrot greens), chopped into a few pieces., more leeks (nice but not required), chopped and washed, garlic cloves, in their skin, crushed with the side of a knife blade, celery ribs, coarsely chopped, parsley sprigs, fresh thyme (or dry , if you don tsp have fresh), fresh sage leaves (or some dry, if you haven tsp got fresh), fresh marjoram or oregano sprigs, bay leaves, black peppercorns, sea salt to taste, cold, filtered water, potato, sliced, mushrooms, sliced, more beets (give excellent flavor and color to a vegetarian stock in recipes like french onion soup that often call for beef broth), meat-eaters variation : chicken carcass and other parts (i buy rotisserie chicken, use the meat, and then make stocks from the bones and carcass), avoid adding the following vegetables to stocks, as they tend to make them bitter, broccoli , cabbage, and other cruciferous vegetables, zucchini and other squash

water, mushrooms, sliced, chopped onion, chopped carrot, coarsely chopped celery, chopped parsnip, bay leaves, thyme sprigs, whole garlic head, halved

coarsely chopped cabbage, coarsely chopped fennel bulb, coarsely chopped celery, chopped carrot, tomato paste, onions, peeled and halved (about 1 1/2 lb), mushrooms, black peppercorns, flat-leaf parsley sprigs, thyme sprigs, garlic cloves, peeled, bay leaves, water