Vegetable stock

Step by step recipe:

  1. 10 min.Vegetable stock : Photo of step #1
    Prepare 1 leek and chop.
  2. 5 min.Vegetable stock : Photo of step #2
    Prepare 1 carrot and cut into small pieces.
  3. 5 min.Vegetable stock : Photo of step #3
    Prepare 1 onion and chop.
  4. 1 min.Vegetable stock : Photo of step #4
    Crush garlic cloves with a knife blade.
  5. 5 min.Vegetable stock : Photo of step #5
    Prepare 1 Bouquet garni.
  6. 3 min.Vegetable stock : Photo of step #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. 5 min.Vegetable stock : Photo of step #7
    Add the carrot, leek and garlic. Mix well.

    Cook uncovered for 5 minutes on low heat.
  8. 3 min.Vegetable stock : Photo of step #8
    Add 1 litre 500 ml water and the bouquet garni.
  9. 15 min.Vegetable stock : Photo of step #9
    Cook on low heat for about 15 minutes.
  10. 3 min.Vegetable stock : Photo of step #10
    After this time, strain the stock.
  11. 5 min.Vegetable stock : Photo of step #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: 11

Of which:
Pea risotto 'mantecare'
Pea risotto 'mantecare'
Country vegetable soup
Country vegetable soup
Curried prawn risotto
Curried prawn risotto
Stuffed cabbage leaves
Stuffed cabbage leaves
Fisherman's Ragout
Fisherman's Ragout

Source:

Home made.

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