Vegetable Stock Recipe

Name: Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 5 tablespoons extra virgin olive oil; 3 leeks, both white and green parts, cut in half lengthwise and well rinsed, or 3 large onions, quartered; 5 carrots, cut in half; 3 celery stalks, cut in half; 3 potatoes, peeled or well washed and quartered; 7 garlic cloves or 4 shallots; 12 fresh parsley sprigs; 4 fresh thyme sprigs; 10 peppercorns; 1/2 cup dry white wine; Salt to taste

Servings: persons

5 tablespoons extra virgin olive oil
3 leeks, both white and green parts, cut in half lengthwise and well rinsed, or 3 large onions, quartered
5 carrots, cut in half
3 celery stalks, cut in half
3 potatoes, peeled or well washed and quartered
7 garlic cloves or 4 shallots
12 fresh parsley sprigs
4 fresh thyme sprigs
10 peppercorns
1/2 cup dry white wine
Salt to taste

1
Preheat the oven to 400F.
2
Put the olive oil in a large roasting pan and add the leeks, carrots, celery, potatoes, and garlic; toss well to coat the vegetables with the oil and put the pan in the oven.
3
Roast, shaking the pan occasionally and turning the vegetables over once or twice, until everything is nicely browned, about 45 minutes.
4
Use a slotted spoon to scoop all the vegetables into a stockpot; add the remaining ingredients except salt and 3 quarts water.
5
Set over high heat.
6
Put the roasting pan over a burner set to high and add about 1 quart water, depending on the depth of the pan.
7
Bring it to a boil and cook, scraping off all the bits of food that have stuck to the bottom.
8
Pour this mixture into the stockpot, then bring to a boil.
9
Partially cover and adjust the heat so the mixture sends up a few bubbles at a time.
10
Cook until the vegetables are very soft, 30 to 45 minutes.
11
Strain, pressing on the vegetables to extract as much juice as possible.
12
Taste and add salt if necessary.
13
Use, refrigerate for 4 to 5 days (longer if you boil it every third day, which will prevent spoiling), or freeze.

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 11 ingredients. The key ingredients include: 5 tablespoons extra virgin olive oil, 3 leeks, both white and green parts, cut in half lengthwise and well rinsed, or 3 large onions, quartered, 5 carrots, cut in half, 3 celery stalks, cut in half, 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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