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.
For 1 litre 500 ml, you will need:
- 1 leek
- 1 carrot
- 1 onion
- 1 garlic clove
- 1 Bouquet garni
- 2 tablespoons olive oil
- 1 litre 500 ml water
- salt
- pepper
Nutritional information:
Whole recipe Calories
481 24% Proteins
8g 3% Carbohydrates
45g 4% Fats
30g 5% Per 100 g Calories
23 1% Proteins
<1g <1% Carbohydrates
2g <1% Fats
1g <1% |
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% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 37 min.
Cooking : 23 min.
Start to finish : 1 hour
Cooking : 23 min.
Start to finish : 1 hour
Preservation : A few days in the fridge, in a sealed bottle. Also freezes well.
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How much will it cost?
For 1 litre 500 ml : 3.55 €
Note : These prices are only approximate. Read more...
Step by step recipe:
1 Prepare 1 leek and chop. |  |
2 |  |
3 |  |
4 Crush garlic cloves with a knife blade. |  |
5 Prepare 1 Bouquet garni. |  |
6 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. |  |
7 Add the carrot, leek and garlic. Mix well. Cook uncovered for 5 minutes on low heat. |  |
8 Add 1 litre 500 ml water and the bouquet garni. |  |
9 Cook on low heat for about 15 minutes. |  |
10 After this time, strain the stock. |  |
11 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.
Recipes which use it: 4
 |  |  |  |
| Pea risotto 'mantecare' | Foie gras Chantilly | Chinese Soup | Endive and beer soup |
Source:
Home made.Last modified on: October 5th 2011
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