1,532 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Vegetable stock

Name: Vegetable stock
Prep time: 37 min
Cook time: 23 min
Total time: 1 h
Yield: 1 litre 500 ml
Cuisine: French
Ingredients: 1 leek; 1 carrot; 1 onion; 1 garlic clove; 1 bouquet garni; 2 tablespoons olive oil; 1 litre 500 ml water; salt; pepper

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.

285 K 4.0/5 (40 reviews)

1 hour

Easy

1.65 €

1 litre 500 ml

9 Ingredients

Last modified on: October 5^th 2011

For 1 litre 500 ml, you will need:

1 1 leek
2 1 carrot
3 1 onion
4 1 garlic clove
5 1 bouquet garni
6 2 tablespoons olive oil
7 1 litre 500 ml water
8 salt
9 pepper
Total weight: 2,100 grams

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.

Prepare 1 leek and chop.

Stage 2 - ⌛ 5 min.

Prepare 1 carrot and cut into small pieces.

Stage 3 - ⌛ 5 min.

Prepare 1 onion and chop.

Stage 4 - ⌛ 1 min.

Crush garlic cloves with a knife blade.

Stage 5 - ⌛ 5 min.

Prepare 1 bouquet garni.

Stage 6 - ⌛ 3 min.

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.

Add the carrot, leek and garlic. Mix well.

Cook uncovered for 5 minutes on low heat.

Stage 8 - ⌛ 3 min.

Add 1 litre 500 ml water and the bouquet garni.

Stage 9 - ⌛ 15 min.

Cook on low heat for about 15 minutes.

Stage 10 - ⌛ 3 min.

After this time, strain the stock.

Stage 11 - ⌛ 5 min.

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 recipe	8 RDI=3 %	50 RDI=4 %	30 RDI=5 %	490 RDI=20 %	2,050 RDI: 20 %
Per 100 g	0	2 RDI=0 %	1 RDI=0 %	20 RDI=1 %	100 RDI: 1 %

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

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.
68 K4.7 60 min.

Duo of slow-cooked pork

Two pork ingredients, smoked sausage and a shoulder joint here, are left to cook slowly on a bed of vegetables and herbs, moistened with a vegetable or poultry stock. This is one of those crafty dishes that can be reheated over and over, getting better each time.
86 K 4 hours 50 min.

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.
77 K 1 hour 15 min.

Sautéed Green Vegetables in pan

A recipe full of gorgeous greens: broccoli, romanesco, Brussels sprouts and cabbage. The vegetables are cooked separately in stock before being lightly sautéed with shallot. This is a simple dish, though it takes a while to prepare, and is delicious, light and healthy.
79 K4.1 40 min.

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.
118 K4.1 2 hours 20 min.

This recipe uses (among others)

Other recipes you may also like

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 freeze it.

October 20^th 2012794 K 43 25 min.

Pear, grapefruit and pistachio tart

A sweetcrust pastry case filled with pistachio cream, topped with pear and grapefruit slices.

February 17^th 2013100 K4.3 1 hour 40 min.

Breton sablé biscuit dough

Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla. This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts.

August 1^st 2018123 K 30 min.

Mouna

Mouna is a delicious citrus-flavoured brioche from the Oran region of Algeria. It origins are much disputed, but it was no doubt inspired by a brioche brought over by Spanish immigrants from the Valencia region: the "Mona de Pascua". However, it is also amusing to remember that the citizens of Oran used to enjoy their Sunday picnics, with brioche as the dessert, near to Fort Lamoune, so...

May 22^th 201980 K1 18 hours 35 min.

Green bean purée

Green (or French) beans are usually served whole, for instance as an accompanying vegetable or in a salad, but they make a good purée, too. This is tasty on its own, but also goes very well with meats, and children usually prefer it to "normal" beans.

August 11^th 202399 K 25 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.