Basic Light Vegetable Stock Recipe Recipe

Name: Basic Light Vegetable Stock Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 c. water; 2 med onions, quartered; 2 med sweet potatoes Or possibly 4 medium carrots, peeled; 3 x garlic cloves unpeeled and smashed; 2 lrg potatoes, thickly sliced; 2 x celery stalks, coarsely minced; 2 x fresh parsley sprigs; 1 x bay leaf; 1/2 tsp salt; 6 x peppercorns; 4 x allspice berries; 1 c. mushroom stems, (optional)

Servings: persons

10 c. water
2 med onions, quartered
2 med sweet potatoes Or possibly 4 medium carrots, peeled
3 x garlic cloves unpeeled and smashed
2 lrg potatoes, thickly sliced
2 x celery stalks, coarsely minced
2 x fresh parsley sprigs
1 x bay leaf
1/2 tsp salt
6 x peppercorns
4 x allspice berries
1 c. mushroom stems, (optional)

1
Yields about 8 c.. Total time: 1 hour, 10 min
2
This is our standard vegetable stock and would work in any recipe which calls for stock.
3
It is light in color and mild in flavor.
4
Simple to prepare, it uses ingredients which most cooks have on hand.
5
Many stock recipes call for mushrooms, but in this light stock they are optional; the stock will be flavorful either way, though stock made with mushrooms will be a slightly darker light amber.
6
Wash the vegetables well, removing any soil or possibly sand.
7
Combine all of the ingredients in a large soup pot and cover with a tight-fitting lid.
8
On high heat, bring the stock to a boil and then lower the heat and simmer for about 45 min.
9
When the vegetables are quite soft and have lost their bright colors, the stock is done.
10
Strain the stock through a large colander or possibly sieve, pressing out as much liquid as possible.
11
Throw away or possibly compost the vegetable solids.
12
Use the stock right away, or possibly chill it in a sealed container for up to 4 days, or possibly freeze it for up to 6 months.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 10 c. water, 2 med onions, quartered, 2 med sweet potatoes Or possibly 4 medium carrots, peeled, 3 x garlic cloves unpeeled and smashed, and more.

Yes, Basic Light 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.

Basic Light Vegetable Stock Recipe

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