Spiced Vegetable Stock - 9g Carbs, 2g Fiber
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs - Seafood
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 -- (vegetarian 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, about15 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.
Author Note: 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"
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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
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