Vegetable Stock
In this recipe, we create a flavorful vegetable stock using a variety of aromatic vegetables, herbs, and seasonings. The rich and savory stock serves as a versatile base for soups, stews, risottos, and other dishes, adding depth of flavor and a nourishing touch to your culinary creations. Follow the simple steps to prepare this homemade vegetable stock and elevate your dishes with a wholesome and delicious foundation.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- ½ onion
- ½ leek
- 1 carrot
- 1 small bulb fennel
- 3 garlic
- about 20 black peppercorns
- 8-10 button mushrooms
- 1 stick celery
- 3 tomatoes, diced
- 3-4 fresh parsley
Instructions
- To make the vegetable stock, add the olive oil to a heavy-bottomed pan or stockpot over a medium heat. Add the onion, leek, carrot and fennel and sweat for 2-3 minutes, then add enough cold water to generously cover the vegetables and bring to the boil.
- Add the garlic, peppercorns, mushrooms, celery, tomatoes and parsley and stir together. Bring the stock back to the boil and simmer gently for 15 minutes.
- Pour the stock through a sieve. Discard the vegetable pieces or reserve for another use. The liquid stock is ready to be used. It can be stored in the fridge for up to three days or frozen in batches for future use.
Cook Time
30M
Prep Time
PT30M
Yield
1.5l/2 pints 12fl oz
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