Vegetable Stock Recipe

Name: Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 6 large yellow onions; 6 carrots; 1 bunch celery; 2 parsnips; 4 cloves garlic; 2 tablespoons olive oil; 6 medium plum tomatoes; 1 bay leaf; 6 sprigs fresh thyme; 10 sprigs parsley; 1 tablespoon freshly ground pepper

Servings: persons

6 large yellow onions
6 carrots
1 bunch celery
2 parsnips
4 cloves garlic
2 tablespoons olive oil
6 medium plum tomatoes
1 bay leaf
6 sprigs fresh thyme
10 sprigs parsley
1 tablespoon freshly ground pepper

1
Preheat oven to 450 degrees.
2
Peel onions and cut in chunks.
3
Peel carrots and cut in large rounds.
4
Trim celery and chop in one-inch pieces.
5
Peel parsnips and cut in large rounds.
6
Peel garlic and mince.
7
Chop tomatoes.
8
Toss vegetables and garlic with oil and spread on a baking pan.
9
Put in oven and roast for about an hour or until nicely browned.
10
Stir occasionally to release steam.
11
Remove vegetables from oven, place in large, deep pot, add water to cover, add herbs and pepper.
12
Simmer for three hours.
13
Cool and strain.

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: 6 large yellow onions, 6 carrots, 1 bunch celery, 2 parsnips, 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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