Vegetable Stock
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
4
1 hour 45 minutes
Prep time
15 minutes
Cook time
1 hour 30 minutes
This vegetable stock recipe is inspired by classic cooking techniques that showcase the natural flavours of vegetables. The use of fresh herbs and seasonal vegetables brings a vibrant taste that enhances every dish it accompanies. Many professional chefs aim for a light and aromatic stock, which can serve as the base for various soups and stews, enhancing the overall dish without overwhelming it.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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2 large Carrots (peeled and chopped into large pieces)
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2 sticks Celery (chopped into large pieces)
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1 large Onion (peeled and quartered)
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3 cloves Garlic (smashed with the flat of the knife)
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1 large Leek (washed and sliced into large pieces)
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1 medium Tomato (quartered optional for extra flavour)
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2 leaves Bay leaves
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10 pieces Black peppercorns
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5 sprigs Thyme (fresh or 1 tsp dried)
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10 stems Parsley stems (fresh, optional)
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4 litres Water (enough to cover the vegetables)
Instructions
- 1. Prepare the vegetables: Peel the carrots and chop them into large pieces. Chop the celery into large pieces, quarter the onion, smash the garlic cloves, wash and slice the leek, and quarter the tomato if using. Gather all the prepared vegetables together.
- 2. Combine ingredients in a pot: In a large pot, add all the prepared vegetables, bay leaves, black peppercorns, thyme, parsley stems (if using), and cover everything with 4 litres of water.
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3.
Cook the stock:
Bring the pot to a boil over high heat. Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the pot loosely with a lid and let it simmer for 90 minutes. Stir occasionally to ensure even cooking.
Make sure the stock is simmering gently; a fast boil can make the flavour cloudy!
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4.
Strain the stock:
After 90 minutes, remove the pot from the heat. Using a fine sieve or cheesecloth, strain the stock into a large bowl or another pot, discarding the vegetables and herbs. Allow the stock to cool slightly before transferring it to storage containers.
Be careful of hot steam when straining the stock!
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5.
Store the stock:
Pour the vegetable stock into clean storage containers. You can refrigerate the stock for up to a week or freeze it for longer storage. Ensure it cools completely before closing the containers to avoid condensation.
Allow stock to cool before sealing to prevent build-up of steam.
Tips and Variations
- For added depth of flavor, roast the vegetables in a little oil at 200°C for 30 minutes before adding them to the pot.
- Store stock in ice cube trays for easy portioning when needed in recipes.
- Feel free to add other vegetables such as mushrooms or bell peppers to enhance the flavour.
- Try using dried herbs if fresh aren't available, adjusting the quantities as necessary.
Equipment Required
Suggested Pairings
Sides
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A great accompaniment to enjoy with the stock, perfect for dipping.
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A light salad pairs well with the richness of the stock.
Drinks
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A refreshing non-alcoholic choice that complements the light profile of the soup stock.
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Crisp white wine enhances the flavors of the vegetables.
Other Food Dishes
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Use the vegetable stock as a base for a hearty soup.
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The stock can be used to flavour a creamy risotto.