Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Veggie stock recipe
Course:
Base ingredient
Cuisine:
International
Keyword:
stock, vegetables
Servings:
12
cups
Author:
Steve Paris
A good stock is such an important ingredient, especially a vegetable stock. This vegetable stock recipe is truly versatile and so easy to make. There is really no reason to use inferior store-bought veggie stock versions.
Print Recipe
Cook Mode
Prevent your screen from going dark
Ingredients
2
Tbsp
olive oil
20
g
butter
2
onions
8
cloves
garlic
4
stalks celery
4
leeks
4
carrots
2
fennel bulbs
4
peppers
2 red, 2 green
200
g
mushrooms
4
large tomatoes
15
cups
water
2
Tbsp
black peppercorns
4
bay leaves
3
sprigs thyme
3
sprigs parsley stalks included
Instructions
In a large saucepan heat the olive oil over a medium heat, then add the butter.
Remove any loose skin from the onions and garlic and wash.
Remove the ends from the onion, then coarsely chop, skins included. Add to the saucepan.
Smash the garlic with the back of a knife, then add to the saucepan, skins included. Give it a stir.
Wash the celery stalks, coarsely dice, and add to the saucepan. Give it a stir.
Wash and trim the leeks, coarsely dice, and add to the saucepan. Give it a stir.
Wash and trim the fennel bulbs, coarsely dice, and add to the saucepan. Give it a stir.
Wash and peel the carrots, coarsely dice, and add to the saucepan. Give it a stir.
Trim the peppers, remove the pith, coarsely chop, and add to the saucepan. Give it a stir.
Wash the mushrooms, coarsely dice, and add to the saucepan. Give it a stir.
Continue to stir until the onion, celery and leeks are soft and are starting to brown.
Add the water to the saucepan, together with the peppercorns, bay leaves, thyme, and parsley.
Wash and coarsely chop the tomatoes and add to the saucepan.
Bring to a boil, then reduce to a very slow simmer.
Simmer for 90 minutes then allow to cool.
Strain the stock, and when cool enough, keep what you need for the dish you are making today, and freeze the rest in 1 cup quantities.
Tried this recipe?
Mention
@delectabilia
or tag
#delectabilia
!