1,559 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.

289 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

Pea risotto "Mantecare"

This pea risotto recipe is finished with a typical Italian 'mantecare': mascarpone and Parmesan are incorporated at the end of cooking to make the dish incomparably smooth.
124 K4.9 1 hour 30 min.

Mixed vegetable curry

A mix of vegetables (pumpkin, leek, chickpeas...) cooked in coconut milk and curry spices. Serve this dish with rice, preferably basmati, for an authentic touch.
72 K5 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.
89 K 4 hours 50 min.

Country vegetable soup

In this "country" (paysanne) style soup, the vegetables are left in small pieces, rather than blended.
110 K 14.3 1 hour 15 min.

Foie gras Chantilly

Chantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this...
133 K4.6 30 min.

This recipe uses (among others)

Other recipes you may also like

Raw beetroot mousse with walnuts

A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".

October 13^th 2010391 K4 50 min.

Flognarde

Flognarde is a dessert that originated in France's Limousin region. The recipe is very simple: a vanilla-flavoured egg custard, thickened with flour, and sometimes made with seasonal fruit (apples, cherries, pears...). This is a very old recipe that has come down to us virtually unchanged since medieval times.

December 30^th 2019100 K4 50 min.

Lime crémeux

This "crémeux" is a creamy mixture ideal for filling tarts, either on its own or as a bottom layer topped with fruit, for example.

April 14^th 202186 K1 50 min.

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.

February 21^th 2011374 K4.0 1 hour 15 min.

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.

February 21^th 2011281 K3.9 50 min.

News list of cooking-ez.com

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