1,560 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

Pork medallions with "full" turnips

This recipe brings together sautéed medallions of pork filet mignon and turnips, pan-fried then filled with a creamy mixture made from their own green tops. As in all the best cookery, nothing is wasted.
71 K4.7 60 min.

Fisherman's Ragout

This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.
121 K4.1 2 hours 20 min.

Stuffed cabbage leaves

The French classic "chou farci" is made with large green cabbage leaves which are blanched before being rolled into parcels around a sausage meat and cheese filling, then baked in the oven.
265 K5 1 hour 25 min.

Asparagus "en petit pois"

As the name suggests, this historic recipe (see below for more details) treats asparagus like peas, Napoleonic French style: first cooked the usual way, then cut small (to look like peas), cooked again in stock, and finished with a cream and egg yolk sauce.
52 K 45 min.

Melt-in-the mouth meat and vegetables in a sealed casserole

In this recipe a good joint of beef is slow-cooked, surrounded by an assortment of vegetables in small chunks. To concentrate the flavours, the cooking time should be long at a moderate temperature and, most important of all, the dish should be sealed. By the end of cooking, the vegetables will be...
93 K4.1 5 hours 30 min.

This recipe uses (among others)

Other recipes you may also like

Mexican ceviche

Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.

October 13^th 2010392 K 15 3 hours 9 min.

Green beans "Napoléon"

Apparently, Napoléon Bonaparte had a delicate stomach, so his cook made his cream sauces a little gentler with tomato. Here is a version for green beans, cooked in two stages, with a cream and tomato sauce.

August 11^th 202341 K 20 min.

Country filo tart

For this recipe, we use strips of filo pastry, assembled in circles in a tart mould, which are then filled with Reblochon cheese, potatoes and cooked meat, and finally topped with a quiche filling. The resulting tart is very tasty and crisp, but also very light, since it doesn't require a conventional tart dough.

February 9^th 202522 K 1 hour

Blackcurrant liqueur

The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc.

August 3^rd 2013884 K 44.7 55 min.

Couscous

In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.

November 16^th 2017542 K4.3 2 hours 40 min.

News list of cooking-ez.com

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