Vegetable Stock Recipe

Name: Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions (about 12 ounces), peeled and chopped coarse; 10 - 12 cloves garlic, from 1 head, each clove peeled and smashed; 8 large shallots (about 8 ounces), sliced thin; 1 rib celery, chopped coarse; Vegetable cooking spray; 1 small carrot, peeled and chopped coarse; 4 large leeks, white and light green parts only, cleaned and chopped coarse (about 5 1/2 cups); stems fresh parsley leaves (from 1 bunch); 2 bay leaves; 1 1/2 teaspoons table salt; 1 teaspoon black peppercorns, coarsely cracked; 1 pound collard greens, washed, dried, and sliced crosswise into 2-inch strips (about 10 cups packed); 1 small head cauliflower (about 12 ounces), chopped fine (about 4 cups); 8 - 10 sprigs fresh thyme; 1 stalk lemon grass, trimmed to bottom 6 inches and bruised with back of chef's knife; 4 medium scallions, white and light green parts, cut into 2-inch lengths; 2 teaspoons rice vinegar

Servings: persons

2 medium onions (about 12 ounces), peeled and chopped coarse
10 - 12 cloves garlic, from 1 head, each clove peeled and smashed
8 large shallots (about 8 ounces), sliced thin
1 rib celery, chopped coarse
Vegetable cooking spray
1 small carrot, peeled and chopped coarse
4 large leeks, white and light green parts only, cleaned and chopped coarse (about 5 1/2 cups)
stems fresh parsley leaves (from 1 bunch)
2 bay leaves
1 1/2 teaspoons table salt
1 teaspoon black peppercorns, coarsely cracked
1 pound collard greens, washed, dried, and sliced crosswise into 2-inch strips (about 10 cups packed)
1 small head cauliflower (about 12 ounces), chopped fine (about 4 cups)
8 - 10 sprigs fresh thyme
1 stalk lemon grass, trimmed to bottom 6 inches and bruised with back of chef's knife
4 medium scallions, white and light green parts, cut into 2-inch lengths
2 teaspoons rice vinegar

1
1. Combine onions, garlic, shallots, celery, and carrot in heavy-bottomed, 8-quart stockpot or Dutch oven; spray vegetables lightly with vegetable cooking spray and toss to coat. Cover and cook over low heat, stirring frequently, until pan bottom shows light brown glaze, 20 to 30 minutes. Add leeks and increase heat to medium; cook, covered, until leeks soften, about 10 minutes. Add 1 1/2 cups hot water and cook, partially covered, until water has evaporated to a glaze and vegetables are very soft, 25 to 35 minutes.
2
2. Add parsley stems, bay leaves, salt, peppercorns, and 7 cups hot water. Increase heat to medium-high and bring to simmer; reduce heat to medium-low and simmer gently, covered, to blend flavors, about 15 minutes.
3
3. Add collard greens, cauliflower, thyme, lemon grass, and scallions. Increase heat to medium-high and bring to simmer; reduce heat to low and simmer gently, covered, to blend flavors, about 15 minutes longer. Strain stock through large strainer into 2-quart bowl or container, allowing stock to drip through to drain thoroughly (do not press on solids). Stir vinegar into stock. (Stock can be covered and refrigerated up to 4 days or frozen up to 2 months.)

612

kcal

Calories

Fat

140

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.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 medium onions (about 12 ounces), peeled and chopped coarse, 10 - 12 cloves garlic, from 1 head, each clove peeled and smashed, 8 large shallots (about 8 ounces), sliced thin, 1 rib celery, chopped coarse, 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

How did you like this recipe?

Frequently Asked Questions