1,506 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

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.

275 K 4.0/5 (40 reviews)

1 hour

Easy

1.65 €

500 ml

9 Ingredients

Last modified on: October 5^th 2011

For this recipe: I want to make it (588×) I made it (597×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 500 ml, you will need:

1 ¹⁄₃ leek
2 ¹⁄₃ carrot
3 ¹⁄₃ onion
4 ¹⁄₃ garlic clove
5 ¹⁄₃ bouquet garni
6 1 tablespoon olive oil
7 2 cups + 2 tablespoons water
8 salt
9 pepper

Change these quantities to make:

500 ml 750 ml 1 litre 500 ml 3 litres 4 litres 500 ml

Change measures:

Metric

Metric weight Metric volumes

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 ¹⁄₃ leek and chop.

Stage 2 - 5 min.

Prepare ¹⁄₃ carrot and cut into small pieces.

Stage 3 - 5 min.

Prepare ¹⁄₃ onion and chop.

Stage 4 - 1 min.

Crush garlic cloves with a knife blade.

Stage 5 - 5 min.

Prepare ¹⁄₃ bouquet garni.

Stage 6 - 3 min.

Pour 1 tablespoon 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 2 cups + 2 tablespoons 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	2 RDI=1 %	20 RDI=1 %	10 RDI=2 %	160 RDI=8 %	680 RDI: 8 %
Per 100 g	0	2 RDI=0 %	1 RDI=0 %	20 RDI=1 %	100 RDI: 1 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Celery

How much will it cost?

For 500 ml : 0.55 €

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

Mexican-style pork medallions

For this recipe with a Mexican flavour (New Mexican, actually), I have used tender medallions of pork fillet mignon. These are first marinated in a spicy oil then pan-fried with the remaining marinade. Serve with green beans and sauce made with a reduced vegetable stock in the frying pan.
78 K5 30 min.

Endive and beer soup

For this soup, the endives (chicory) and onions are cooked gently together first before adding the vegetable stock and beer. The endives and beer give the soup a hint of bitterness and a unique flavour.
88 K4.4 1 hour 5 min.

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.
60 K4.7 60 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...
123 K4.6 30 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.
222 K5 1 hour 25 min.

This recipe uses (among others)

Other recipes you may also like

Quince paste

This traditional French "pâte de fruit" (fruit paste or leather) has a distinctive, firm consistency and is full of flavour, with the characteristic tang of quince. The preparation is rather long, but the result is well worth all the effort.
December 3^rd 201752 K1 2 hours 3 min.

Pork sautéed with green beans, Asian style

For this recipe, small pieces of sautéed pork deglazed with soy sauce, served with green beans and coriander.
August 13^th 202325 K 50 min.

Polenta with artichokes and mushrooms

For this recipe, we're going to mix together soy-sautéed mushrooms, already-cooked purple artichokes, and toasted polenta cubes, for a very tasty dish.
October 20^th 202411 K 1 hour 20 min.

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31^th 20111.67 M 74.3 4 hours 40 min.

Brioche dough

It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16^th 2020534 K 44.2 14 hours 30 min.

News list of cooking-ez.com

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