Vegetable stock


Vegetable stock
Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer.
270 K 4.0/5 (40 reviews)
Grade this recipe:
Keywords:
Last modified on: October 5th 2011
For 1 litre 500 ml, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 40 min.
Cooking: 25 min.
All in all: 1 hour
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Vegetable stock
Prepare 1 leek and chop.

Stage 2 - 5 min.
Vegetable stock
Prepare 1 carrot and cut into small pieces.

Stage 3 - 5 min.
Vegetable stock
Prepare 1 onion and chop.

Stage 4 - 1 min.
Vegetable stock
Crush garlic cloves with a knife blade.

Stage 5 - 5 min.
Vegetable stock
Prepare 1 bouquet garni.

Stage 6 - 3 min.
Vegetable stock
Pour 2 tablespoons olive oil into a large pan on medium heat. When hot, add the chopped onion, salt, pepper and cook without colouring for 3 minutes.

Stage 7 - 5 min.
Vegetable stock
Add the carrot, leek and garlic. Mix well.

Cook uncovered for 5 minutes on low heat.

Stage 8 - 3 min.
Vegetable stock
Add 1 litre 500 ml water and the bouquet garni.

Stage 9 - 15 min.
Vegetable stock
Cook on low heat for about 15 minutes.

Stage 10 - 3 min.
Vegetable stock
After this time, strain the stock.

Stage 11 - 5 min.
Vegetable stock
Leave to cool then transfer to a bottle or jar with a lid.
Remarks
You can vary the vegetables, but I advise you to keep at least carrot, onion and leek.

If you want to freeze the stock, you can use an ice cube tray to make cubes: easy to take out exactly the amount you need.
Keeping: A few days in the fridge, in a sealed bottle. Also freezes well.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe8 RDI=3 %50 RDI=4 %30 RDI=5 %490 RDI=20 %2,050 RDI: 20 %
Per 100 g02 RDI=0 %1 RDI=0 %20 RDI=1 %100 RDI: 1 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Celery
How much will it cost?
  • For 1 litre 500 ml : 1.65 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 20
Provençal braised carrots
Provençal braised carrots

Chunks of carrot (different coloured varieties here), braised in a vegetable stock with herbes de Provence and served on a bed of couscous.
67 K 1 hour 15 min.
Asparagus "en petit pois"
Asparagus "en petit pois"

As the name suggests, this historic recipe (see below for more details) treats asparagus like peas, Napoleonic French style: first cooked the usual way, then cut small (to look like peas), cooked again in stock, and finished with a cream and egg yolk sauce.
38 K 45 min.
Pork medallions with "full" turnips
Pork medallions with "full" turnips

This recipe brings together sautéed medallions of pork filet mignon and turnips, pan-fried then filled with a creamy mixture made from their own green tops. As in all the best cookery, nothing is wasted.
54 K4.7 1 hour 4 min.
Stuffed cabbage leaves
Stuffed cabbage leaves

The French classic "chou farci" is made with large green cabbage leaves which are blanched before being rolled into parcels around a sausage meat and cheese filling, then baked in the oven.
219 K5 1 hour 25 min.
Fisherman's Ragout
Fisherman's Ragout

This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.
104 K4.1 2 hours 20 min.
This recipe uses (among others)
Other recipes you may also like
Madras rice
Madras rice
Slices of sautéed aubergine and the lovely yellow colour from the curry spices bring a hint of India to this rice dish, given a twist with a little fried ham.
December 16th 201879 K 30 min.
Candied grapefruit peel
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20th 2018376 K 14 1 day 1 hour 25 min.
Fruit coulis (fruit purée)
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
October 20th 2012777 K 43 25 min.
How to prepare egg glaze
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
October 17th 2018313 K4.3 2 min.
Stewed apricots
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
July 12th 2023794 K 143.5 1 hour 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-04-27)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page