Vegetable Stock Recipe

Name: Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. olive oil; 3 leeks, trimmed and chopped; 2 cloves garlic, finely chopped; 1 small onion, chopped; 3 carrots, cut in thirds; 4 stalks celery, cut in thirds; 2 parsnips, quartered; 2 c. summer squash, cut in pieces; 2 baking potatoes, halved and then quartered; 1 c. sliced mushrooms; 1 large tomato, quartered; 2 bay leaves; 3 to 4 sprigs parsley; 6 whole peppercorns; 2 1/2 qt. water; salt (optional)

Servings: persons

1 Tbsp. olive oil
3 leeks, trimmed and chopped
2 cloves garlic, finely chopped
1 small onion, chopped
3 carrots, cut in thirds
4 stalks celery, cut in thirds
2 parsnips, quartered
2 c. summer squash, cut in pieces
2 baking potatoes, halved and then quartered
1 c. sliced mushrooms
1 large tomato, quartered
2 bay leaves
3 to 4 sprigs parsley
6 whole peppercorns
2 1/2 qt. water
salt (optional)

1
Heat the oil in a 6-quart pressure cooker over medium-high heat. Add the leeks, garlic and onion. Cook until leeks are tender and the onion begins to brown, about 5 minutes. Scrape the caramelized crust from pan with a wooden spoon, if necessary. Add the carrots, celery and parsnips and cook 5 minutes more. Add the squash, potatoes, tomato, bay leaves, parsley, peppercorns and water. Lock the lid in place and bring the cooker to high pressure. Reduce the heat to maintain high pressure and cook 12 minutes. Release the pressure naturally, if time permits. Strain the stock through a strainer, pressing the vegetables against the side to release as much flavor and liquid as possible. Discard the solids. Season to taste with salt, if needed. Makes 10 cups stock.

218

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 16 ingredients. The key ingredients include: 1 Tbsp. olive oil, 3 leeks, trimmed and chopped, 2 cloves garlic, finely chopped, 1 small onion, chopped, and more.

Yes, 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.

Vegetable Stock

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