Homemade Vegetable Stock Recipe
A vegetarian Continental recipe with extra virgin olive oil, carrots (gajjar) - peeled and cut into sticks, stalks spring onion (bulb & greens) - roughly chopped. Ready in 30 min, serves 2.
Curated byLucas Dubois🇫🇷
- 1
To begin making the homemade vegetable stock first heat olive oil in a large sauce pan over medium heat
extra virgin olive oil(1 tablespoon) - 2
Add carrots, onions, mushrooms, celery root and garlic all together and saute them till they are coated in the oil
carrots (gajjar) - peeled and cut into sticks(3)stalks spring onion (bulb & greens) - roughly chopped(2)onion - roughly chopped(1)button mushrooms - quatered(1 cup)stalk celery - peeled and chopped in big chunks(1)- 4 cloves garlic - peeled(3) - 3
Sauté the vegetables, stirring occasionally, until golden brown for about 10 minutes
- 4
Add in the bay leaves, the herbs and the prunes
sprig parsley leaves(2)bay leaves (tej patta)(3) - 5
Add in the crushed peppercorns and enough water to cover everything (about 10 cups)
whole black peppercorns - pounded(1 tablespoon)water(10 cups) - 6
Bring the mixture to a gentle boil
- 7
As soon as the boil begins, drop heat to very low and simmer for about half hour
- 8
Do not stir while the mixture is simmering
- 9
Allow the vegetables to be intact and not break down in the simmering process
- 10
This will give you a clean cloud free stock
- 11
Once simmered, strain the Vegetable Stock into a large bowl
carrots (gajjar) - peeled and cut into sticks(3) - 12
Allow the stock to cool and use as required
- 13
The Homemade Vegetable Stock can be stored in the refrigerator for about a week
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Homemade Vegetable Stock Recipe
A vegetarian Continental recipe with extra virgin olive oil, carrots (gajjar) - peeled and cut into sticks, stalks spring onion (bulb & greens) - roughly chopped. Ready in 30 min, serves 2.
Curated byLucas Dubois🇫🇷
Directions
13 steps- 1
To begin making the homemade vegetable stock first heat olive oil in a large sauce pan over medium heat
extra virgin olive oil(1 tablespoon) - 2
Add carrots, onions, mushrooms, celery root and garlic all together and saute them till they are coated in the oil
carrots (gajjar) - peeled and cut into sticks(3)stalks spring onion (bulb & greens) - roughly chopped(2)onion - roughly chopped(1)button mushrooms - quatered(1 cup)stalk celery - peeled and chopped in big chunks(1)- 4 cloves garlic - peeled(3) - 3
Sauté the vegetables, stirring occasionally, until golden brown for about 10 minutes
- 4
Add in the bay leaves, the herbs and the prunes
sprig parsley leaves(2)bay leaves (tej patta)(3) - 5
Add in the crushed peppercorns and enough water to cover everything (about 10 cups)
whole black peppercorns - pounded(1 tablespoon)water(10 cups) - 6
Bring the mixture to a gentle boil
- 7
As soon as the boil begins, drop heat to very low and simmer for about half hour
- 8
Do not stir while the mixture is simmering
- 9
Allow the vegetables to be intact and not break down in the simmering process
- 10
This will give you a clean cloud free stock
- 11
Once simmered, strain the Vegetable Stock into a large bowl
carrots (gajjar) - peeled and cut into sticks(3) - 12
Allow the stock to cool and use as required
- 13
The Homemade Vegetable Stock can be stored in the refrigerator for about a week
About this recipe
A vegetarian Continental recipe with extra virgin olive oil, carrots (gajjar) - peeled and cut into sticks, stalks spring onion (bulb & greens) - roughly chopped. Ready in 30 min, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
You Might Also Like
Strawberry Chocolate Loaf Cake Recipe
⏱ 60 min
Cheddar Beer Bread Recipe - Cheesy Bread Recipe
⏱ 40 min
Healthy Fruit & Nut Watermelon Dessert Recipe With Greek Yogurt
⏱ 20 min
Chocolate Coffee Sticky Cake Recipe
⏱ 70 min
Date, Nuts And Quinoa Energy Bite Recipe
⏱ 25 min
Roasted Garlic Potato Soup Recipe
⏱ 30 min