Vegetable Stock Recipe

Name: Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 lb sweet onion; 1 lb carrot; 12 lb fennel or 12 lb anise; 4 ounces mushrooms; 1 stalk celery; 1 tomatoes, core removed; 12 lb turnip; 3 -4 garlic cloves; 2 tablespoons olive oil; 1 gallon water; 1 bay leaf; 10 whole black peppercorns

Servings: persons

1 lb sweet onion
1 lb carrot
12 lb fennel or 12 lb anise
4 ounces mushrooms
1 stalk celery
1 tomatoes, core removed
12 lb turnip
3 -4 garlic cloves
2 tablespoons olive oil
1 gallon water
1 bay leaf
10 whole black peppercorns

1
Preheat oven to 400 degrees.
2
Rough chop mushrooms, celery, turnip, tomato and garlic.
3
Put in heavy stock pot with water, bay leaf and peppercorns.
4
Cut onions, carrots and fennel into half-inch dice.
5
Toss veggies with olive oil and spread on cookie sheet.
6
Roast in 400 degree oven until they begin to caramelize, approximately 22-25 minutes.
7
Remove veggies from oven and add to stock pot.
8
Bring to a boil.
9
Simmer very slowly for 8-12 hours.
10
I place on wood-stove for the rest of the day.
11
strain out solids from stock.
12
Should yield 2 quarts.

No nutrition data on file — estimate from the ingredient list.

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 lb sweet onion, 1 lb carrot, 12 lb fennel or 12 lb anise, 4 ounces mushrooms, 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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