(WREG-TV) April is Earth Awareness Month.
Some celebrate by recycling, planting trees and carpooling.
Because food plays such a vital role, Chef Elle is back and honoring viewers’ requests.
She shows how fresh vegetables can produce multiple recipes, while saving time and money. And as always, it’s fresh and easy.
Stock of the Earth as prepared by Chef Elle
1 ½ T grapeseed oil
1 large onion, chopped
½ garlic bulb, roasted
20 cremini mushroom stems
1 small bay leaf
4 thyme sprigs
6 parsley branches
48 oz. water
1 ½ c carrot pulp
½ c celery pulp
sea salt to taste
juicer, blender/food processor, sieve, measuring cups, measuring spoons, knife, spoon, Dutch oven
Old School Translations
T = tablespoon; t = teaspoon; c = cup
Juice 6 large carrots according to the manufacturer’s instructions. Transfer pulp and set aside. Juice 2 celery stalks according to manufacturer’s instructions. Transfer pulp and set aside.
Place grapeseed oil to Dutch oven and heat over medium-high flame. Add chopped onion and garlic and cook for 5 minutes. Add mushrooms, mushroom stems and herbs and cook for approximately 7 minutes, stirring often. Add vegetable pulp and water. Once it begins to boil, reduce heat to low and allow to simmer for an hour and a half.
Strain stock and store in an airtight container. Store unused portion in freezer to be used later. (yields approximately 40 oz.) To accommodate a larger crowd, simply double or triple the ingredients.
Fresh Followers can access additional juice and stock related recipes by visiting www.chefellegreen.net.
Easy Solutions: Stock can replace water in soups, stews, and bisque. Don’t discard carrot pulp. Add it to cole slaw, cake and Spring Rolls. As always, the ingredients are fresh. And for quality assurance and optimal results, Chef Elle suggests following the recipes as written and using products mentioned.
Live At 9 cooking segment is sponsored by Double Door Marketing and Whole Foods Market.
© 2014 Elle Green All Rights Reserved. Chef Elle appears courtesy of Simple Conceptions. Recipes developed and tested by Elle Green. Credits: Food Styling and Photography: Hillary Maloney; Copywriting: Hillary Rosenberg; Home Cook Recipe Testers: Jolena Campbell, Alice Maloney, Hillary Maloney and Glenda Byars