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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.
288 K 4.0/5 (40 reviews)
1 hour
Easy
1.65 €
1 litre 500 ml
9 IngredientsLast modified on: October 5th 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
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 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.
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.
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.
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.
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This recipe uses (among others)
Water
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Olive oil
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Bouquet garni
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Carrot
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