Vegetable stock


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.
148,1154.2/5 for 28 ratings
Grade this recipe:

Last modified on: October 5th 2011

For 1 litre 500 ml, you will need:

Change those ingredients for: 500 ml 750 ml 1 litre 500 ml 3 litres 4 litres 500 ml

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
37 min.23 min.1 hour
Keeping: A few days in the fridge, in a sealed bottle. Also freezes well.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 10 min.
Vegetable stock : Photo of step #1
Prepare 1 leek and chop.

Stage 2 - 5 min.
Vegetable stock : Photo of step #2
Prepare 1 carrot and cut into small pieces.

Stage 3 - 5 min.
Vegetable stock : Photo of step #3
Prepare 1 onion and chop.

Stage 4 - 1 min.
Vegetable stock : Photo of step #4
Crush garlic cloves with a knife blade.

Stage 5 - 5 min.
Vegetable stock : Photo of step #5
Prepare 1 Bouquet garni.

Stage 6 - 3 min.
Vegetable stock : Photo of step #6
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.
Vegetable stock : Photo of step #7
Add the carrot, leek and garlic. Mix well.

Cook uncovered for 5 minutes on low heat.

Stage 8 - 3 min.
Vegetable stock : Photo of step #8
Add 1 litre 500 ml water and the bouquet garni.

Stage 9 - 15 min.
Vegetable stock : Photo of step #9
Cook on low heat for about 15 minutes.

Stage 10 - 3 min.
Vegetable stock : Photo of step #10
After this time, strain the stock.

Stage 11 - 5 min.
Vegetable stock : Photo of step #11
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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
495 Kcal or 2,072 Kj9 gr48 gr30 gr
25 %3 %5 %5 %
Per 100 g
Energetic valueProteins CarbohydratesFats
24 Kcal or 100 Kj< 1 gr2 gr1 gr
1 %<1 %<1 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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Source

Home made.

More recipes?

This recipe uses (among others)
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Potimarron (Japanese chestnut pumpkin) purée, Leek and potato soup, Langoustine gratin, Blackcurrant liqueur, Lemon tart, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Little vegetable omelettes, Cabbage julienne with ham, Baked salmon fillet, Pollack fillet baked with rice and vegetables., Spaghetti with mushrooms, ... All
OnionOnion: You can get more informations, or check-out other recipes which use it, for example: Ratatouille, Rabbit civet "à la normande", Rabbit civet, Warm lentil salad, Confit of carrots with bacon, ... All
Garlic cloveGarlic clove: You can get more informations, or check-out other recipes which use it, for example: Thai-style Chicken with Cashew Nuts, Gratin Dauphinois, Mussels with arroz negro, Meatballs, Couscous, ... All

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