Basic Vegetable Stock Recipe

Name: Basic Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 carrots; 1 potato; 1 turnip; 1 medium-sized onion; 1 medium-sized celery rib; 4 or 5 mushrooms; 1 ripe tomato, optional; 3 qts. water; Salt to taste; 1 bay leaf; 3 or 4 thyme sprigs or 1 tsp. dried; 6 to 8 parsley sprigs; 1 garlic clove; 6 to 8 peppercorns

Servings: persons

2 carrots
1 potato
1 turnip
1 medium-sized onion
1 medium-sized celery rib
4 or 5 mushrooms
1 ripe tomato, optional
3 qts. water
Salt to taste
1 bay leaf
3 or 4 thyme sprigs or 1 tsp. dried
6 to 8 parsley sprigs
1 garlic clove
6 to 8 peppercorns

1
Scrub carrots, potato and turnip well.
2
Peel potato and turnip, if desired.
3
Chop vegetables coarsely, peel tomato if using, and place all vegetables in stockpot.
4
Add water and salt to taste.
5
To make bouquet garni, combine bay leaf, thyme, parsley, garlic and peppercorns in cheesecloth, and tie with string.
6
Add to stockpot.
7
Bring stock to a boil over high heat, then reduce heat to low.
8
Cook for 30 minutes, skimming stock occasionally.
9
When done, remove bouquet garni and discard.
10
Cool stock for 1 hour in pot, and strain.
11
Use immediately or store in tightly sealed container in refrigerator.

294

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 14 ingredients. The key ingredients include: 2 carrots, 1 potato, 1 turnip, 1 medium-sized onion, and more.

Yes, Basic Vegetable Stock 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 Vegetable Stock

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