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: 12

Of which:
Curried prawn risotto
Curried prawn risotto
Country vegetable soup
Country vegetable soup
Chinese Soup
Chinese Soup
Foie gras Chantilly
Foie gras Chantilly
Endive and beer soup
Endive and beer soup

Source:

Home made.

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