Vegetable Stock
A light and healthy vegetable stock, perfect for vegetarian dishes or as a base for soups. This classic representation highlights the natural flavours of vegetables, providing a versatile foundation for various meals.
- Total
- 1 hr 45 min
- Serves
- 4
- Level
- Everyday
Created with Pantry Bliss
Ingredients
4 servings
Vegetables
- 2 large Carrots, peeled and chopped into large pieces
- 2 sticks Celery, chopped into large pieces
- 1 large Onion, peeled and quartered
- 3 cloves Garlic, smashed with the flat of the knife
- 1 large Leek, washed and sliced into large pieces
- 1 medium Tomato, quartered (optional for extra flavour)
Herbs and Spices
- 2 leaves Bay leaves
- 10 pieces Black peppercorns
- 5 sprigs Thyme, fresh or 1 tsp dried
- 10 stems Parsley stems, fresh, optional
Water
- 4 litres Water, enough to cover the vegetables
- Prep
- 15 min
- Cook
- 1 hr 30 min
About this recipe
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.
Method
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Step 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.
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Step 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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Step 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! -
Step 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! -
Step 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
- 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
- Large pot (5-litre capacity)
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Fine sieve or cheesecloth
- Storage containers (for the stock)
Serve it with
Sides
-
Crusty Bread
A great accompaniment to enjoy with the stock, perfect for dipping.
-
Salad
A light salad pairs well with the richness of the stock.
Goes well with
-
Vegetable Soup
Use the vegetable stock as a base for a hearty soup.
-
Risotto
The stock can be used to flavour a creamy risotto.
Drinks
-
Sparkling Water
A refreshing non-alcoholic choice that complements the light profile of the soup stock.
-
White Wine
Crisp white wine enhances the flavors of the vegetables.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
