Vegetable Stock Recipe

Name: Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 tablespoons olive oil; 1 large onion, peeled, half coarsely chopped, the other half kept whole; 2 large celery stalks, cut into 1/2-inch pieces; 2 medium carrots, peeled and cut into 1/2-inch pieces; 2 garlic cloves, thinly sliced; 8 sprigs flat-leaf parsley; 8 sprigs basil; 4 sprigs thyme; 1 dried bay leaf; 1/4 teaspoon whole black peppercorns; Coarse salt and freshly ground pepper

Servings: persons

3 tablespoons olive oil
1 large onion, peeled, half coarsely chopped, the other half kept whole
2 large celery stalks, cut into 1/2-inch pieces
2 medium carrots, peeled and cut into 1/2-inch pieces
2 garlic cloves, thinly sliced
8 sprigs flat-leaf parsley
8 sprigs basil
4 sprigs thyme
1 dried bay leaf
1/4 teaspoon whole black peppercorns
Coarse salt and freshly ground pepper

1
Brown vegetables Heat the oil in a medium stockpot over medium until hot but not smoking.
2
Add chopped onion and cook, stirring often, until beginning to brown, 10 to 15 minutes.
3
Add celery, carrots, and garlic; cook, stirring occasionally, until vegetables are tender and lightly browned, about 10 minutes.
4
Make stock Pour in enough water to cover vegetables by 1 inch (8 to 10 cups) and add the herbs, peppercorns, and remaining onion half.
5
Season with salt and pepper and bring to a boil.
6
Reduce heat to a gentle simmer and cook (uncovered) 1 hour.
7
Strain stock Pour stock through a fine sieve into a large bowl or another pot, pressing on vegetables to extract as much flavorful liquid as possible.
8
Discard solids.
9
If not using immediately, cool in an ice-water bath before transferring to airtight containers.
10
Vegetable stock can be refrigerated for up to 2 days or frozen for up to 3 months; thaw completely before using.

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: 3 tablespoons olive oil, 1 large onion, peeled, half coarsely chopped, the other half kept whole, 2 large celery stalks, cut into 1/2-inch pieces, 2 medium carrots, peeled and cut into 1/2-inch pieces, 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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