Bailey's Vegetable Stock Recipe

Name: Bailey's Vegetable Stock Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Safflower oil, (1Tbs) Or possibly vegetable cooking spray; 1 sm Onion, coarsely minced; 1 lrg Leek, carefully washed and cut into large pcs, some green; 1 med Carrot, washed not scraped, cut into large rounds; 1/4 lrg Bulb fennel, coarsely minced, include the tough outer layers, optional; 1 lrg Rib celery, coarsely minced, with some leaves; 1 sm Tomato, coarsely minced; 1/8 sm Head cabbage, coarsely minced; 10 c. Water; 1 x Bay leaf

Servings: persons

1
Place oil in a deep pot and add in the onion, leek, carrot and fennel.
2
Toss and cover tightly, cook over very low heat for about 5 min, shaking pan occasionally so as not to let vegetables scorch.
3
Add in celery, tomato, and cabbage.
4
Toss again and cover tightly.
5
Continue to cook over very low heat for an additional 10 min, shaking pan occasionally.
6
Add in water and bay leaf.
7
Bring to a simmer and cook, barely simmering, for 30 min, skimming as necessary.
8
Put ingredients through a strainer that has been lined with a double thickness of damp cheese cloth.
9
Allow to cold and chill, sealed, or possibly freeze.
10
Notes:Makes about 1 qt.
11
ROASTED VARIATION: You may make a heartier-flavored stock here by roasting the onion, leek, carrot, fennel, and celery, as in the beef stock recipe.
12
When they have browned, add in them with the dissolved pan juices to the other vegetables that you have sweated as in the second part of the Vegetable Stock recipe, then follow the balance of the recipe.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Safflower oil, (1Tbs) Or possibly vegetable cooking spray, 1 sm Onion, coarsely minced, 1 lrg Leek, carefully washed and cut into large pcs, some green, 1 med Carrot, washed not scraped, cut into large rounds, and more.

Yes, Bailey's Vegetable Stock Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!