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🇫🇷
Instructions
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
Rate this recipe
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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🇫🇷
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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
Rate this recipe
