Vegetable Stock Recipe

Name: Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups large dice yellow onions; 2 cups large dice leeks, green and white parts, well rinsed; 2 cups mushroom trimmings, wiped clean; 1 cup large dice carrots; 1 cup large dice celery; 1 cup large dice turnips; 1 cup large dice parsnips; 1 cup large dice yellow squash; 1 cup large dice zucchini; 8 Roma tomatoes, quartered; 1/2 cup garlic cloves, peeled; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon fresh cracked black pepper; 1 gallon water; 2 tablespoons fresh thyme, or 2 teaspoons dried; 8 parsley stems; 4 basil stems; 2 bay leaves; 2 cups white wine

Servings: persons

2 cups large dice yellow onions
2 cups large dice leeks, green and white parts, well rinsed
2 cups mushroom trimmings, wiped clean
1 cup large dice carrots
1 cup large dice celery
1 cup large dice turnips
1 cup large dice parsnips
1 cup large dice yellow squash
1 cup large dice zucchini
8 Roma tomatoes, quartered
1/2 cup garlic cloves, peeled
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 gallon water
2 tablespoons fresh thyme, or 2 teaspoons dried
8 parsley stems
4 basil stems
2 bay leaves
2 cups white wine

1
Preheat the oven to 400 degrees F.
2
In a large roasting pan, spread the onions, leeks, mushrooms, carrots, celery, turnips, parsnips, squash, zucchini, tomatoes and garlic cloves.
3
Drizzle with the olive oil, and season with the salt and pepper, stirring to coat.
4
Roast for 45 minutes, stirring, every 15 minutes to brown evenly.
5
Remove from the oven and transfer to a large pot.
6
Add the water and herbs, and bring to a boil.
7
Reduce the heat and simmer for 20 minutes, skimming to remove any foam that rises to the surface.
8
Add the wine and cook for 30 minutes.
9
Remove from the heat and strain through a fine mesh strainer into a clean container.
10
Use immediately, cool in an ice bath, then refrigerate in an airtight container for up to 5 days.
11
(The stock can be frozen for up to 3 months.)

368

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 20 ingredients. The key ingredients include: 2 cups large dice yellow onions, 2 cups large dice leeks, green and white parts, well rinsed, 2 cups mushroom trimmings, wiped clean, 1 cup large dice carrots, and more.

Yes, Vegetable Stock falls under the Vegetarian 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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