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Recipes Using Vegetable Stock: Caramelized Potatoes, Garlic Bowtie Noodles with Olives, Vegetable Rice Farrago
Compiled by Vicki McClure Davidson
For tips on making your own vegetable stock, click here. Making your own vegetable stock is easy, cheap-cheap, and healthful.
Caramelized Potatoes
- 3/4 lb. small red potatoes, peeled
- 3 c. vegetable stock
- 1/3 c. sugar
- 3 oz. butter or margarine, melted
- 2 tsp. parsley, chopped
Boil the potatoes in the vegetable stock until just soft. Drain and allow to cool slightly. Place the sugar in a heavy skillet over low heat. Stir frequently until the sugar browns, approx. 5-7 minutes. Stir in the melted butter or margarine. Add the cooked potatoes and shake until well coated. Serve immediately garnished with the pan sauce and parsley.
Serves 3-4.
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Garlic Bowtie Noodles with Olives
For tips on making your own vegetable stock, click here.
- 2 c. cooked bowtie noodles (prepared according to directions on package)
- 4 cloves fresh garlic, crushed
- 2 T. olive oil
- 1 T. margarine or butter
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/4 tsp. dried red pepper, crushed
- 1 small can (4 oz.) sliced black olives, drained
- 1/2 c. vegetable stock, heated
- 1/4 c. dried Parmesan cheese
- Salt, to taste (optional)
- Pepper, to taste
Prepare the bowtie noodles according to the directions on the package. Heat a large skillet to medium-high, add olive oil and margarine. When margarine is melted, add the crushed garlic, basil, oregano, and crushed red peppers. Sauté for 2-3 minutes until the garlic softens. Be sure to not let it brown (garlic can become bitter if overcooked).
Turn heat to low. Add vegetable stock and drained olive slices, heat for 2 minutes, stirring gently. Ladle in the noodles and mix all ingredients together gently so that the bowtie noodles aren't broken and are coated with the stock and fat.
Sprinkle in dried Parmesan cheese and gently mix, then cook for one more minute to reduce the liquid.
Serves 4.
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Vegetable Rice Farrago
For tips on making your own vegetable stock, click here.
- 1 c. uncooked long grain rice
- 2-1/4 c. vegetable stock (or water)
- 2 T. onion or vegetable dry soup mix
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. paprika
- 1/2 c. diced onions
- 1/4 c. broken or diced unsalted peanuts
- 2 c. frozen corn, peas, or mixed vegetables
In a 2-quart saucepan, combine the rice, vegetable stock (or water), dry soup mix, salt, pepper, and paprika; bring to a boil.
Add the diced onions, frozen vegetables, and peanuts; return to a boil. Reduce heat; cover and simmer for 15 to 20 minutes. Cook until the rice and vegetables are tender.
Serves 4.
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