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.

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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

Carbohydrates

45g

Fats

30g

Per 100 g

Calories

Proteins

<1g

<1%

Carbohydrates

<1%

Fats

<1%

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Recipe seen 50,782 times

Rating

Already noted 6 times
Average note : 1.8/3

% 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

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 €

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Step by step recipe:

1 Prepare 1 leek and chop.
2 Prepare 1 carrot and cut into small pieces.
3 Prepare 1 onion and chop.
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: 6

Of which:


Endive and beer soup	Chinese Soup	Fisherman's Ragout	Pea risotto 'mantecare'	Country vegetable soup

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Source:

Home made.

Last modified on: October 5^th 2011

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