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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.

291 K 4.0/5 (40 reviews)673668

Duration

1 hour

Difficulty

Easy

Last modified on: October 5^th 2011

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Preparation 40 min.

Cooking 25 min.

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	0 g	2 g RDI=1 %	1 g RDI=2 %	23 kcal RDI=1 %	97 kJ RDI=1 %
Whole recipe	8 g RDI=13 %	46 g RDI=17 %	30 g RDI=41 %	488 kcal RDI=24 %	2,045 kJ RDI=24 %

Whole recipe

Possible allergens in this recipe: Celery

How much will it cost?

For 1 litre 500 ml

1.65 €

Per Vegetable stock

0.05 €

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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