Vegetable Stock 101 Recipe

Name: Vegetable Stock 101
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leek, trimmed and washed slice the white part,reserve the green part (get out the sand); 3 medium carrots, sliced; 3 stalks celery; 2 large yellow onions, sliced; 4 cloves garlic, whole; 3 sprigs parsley; 2 sprigs thyme; 2 sprigs tarragon; 1 large bay leaf; 8 cups water; ½ teaspoon peppercorn; salt

Servings: persons

1 leek, trimmed and washed slice the white part,reserve the green part (get out the sand)
3 medium carrots, sliced
3 stalks celery
2 large yellow onions, sliced
4 cloves garlic, whole
3 sprigs parsley
2 sprigs thyme
2 sprigs tarragon
1 large bay leaf
8 cups water
½ teaspoon peppercorn
salt

1
Open the reserved green tops of leeks and stuff in the fresh herb sprigs-tie off.
2
In a large stock pot add all the ingredients except the pepper and salt.
3
Turn heat to medium and bring ingredients to a simmer-turn down to medium low.
4
Simmer for 30 minutes-skim off any foam.
5
Add the peppercorns and simmer, partially covered for 90 minutes.
6
Line a colander with 2 layers of damp cheesecloth.
7
Strain into a large clean bowl.
8
Toss out the veggies.
9
Taste stock and adjust with salt.
10
This will keep in the freezer for 6 months.

kcal

Calories

Carbs

Protein

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: 1 leek, trimmed and washed slice the white part,reserve the green part (get out the sand), 3 medium carrots, sliced, 3 stalks celery, 2 large yellow onions, sliced, and more.

Yes, Vegetable Stock 101 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 101

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