← Back to Search Results
Vegetable Stock

Photo by:
Comments: 0
 

Recipe

What a great way to use up some of those veggies that are beginning to look a little tired in the fridge. Start with a few fresh ingredients and be creative with your trimmings. Use this stock for a bit more flavor when making soups, moistening bread stuffing, deglazing a roasting or sauté pan, or stirring up a risotto.

Yield: Makes 1 quart
Prep time:  30 Minutes

Ingredients

  • 1 tablespoon canola or olive oil
  • 1 large onion, quartered
  • 1 medium to large carrot, peeled and cut into large chunks
  • 2 celery stalks, trimmed and chopped
  • Any of the following: leek trimmings, fennel bulb or trimmings, mushroom stems, corn cobs, tomato pieces
  • 1 bay leaf
  • Fresh herbs, such as parsley stems, thyme, basil, or tarragon
  • ¼ teaspoon salt

Directions

Heat the oil in a 1-gallon pot over medium heat, then add the onion, carrot, and celery and cook for about 5 minutes. Add any of the other suggested vegetables and continue cooking gently for another 5 minutes.

Add the bay leaf, herbs, and salt, then cover with about 6 cups of cold water.

Bring to a boil, then lower the heat and simmer for 20-30 minutes.

Turn off the heat and let it steep for a few more minutes. Strain and cool.

It will keep, refrigerated, up to 3 days, or frozen for up to 2 months.

Notes

Stay away from strongly flavored vegetables like asparagus, broccoli, cauliflower, and bell peppers, or mushy bland ones, like zucchini. Corn cobs freeze well, so think of saving them next time you trim fresh kernels from the cob.


© 2007 Susan Spicer
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

18kcal (1%)
3mg (0%)
0mg (1%)
64mcg RAE (2%)
24mg
1mg
0g
0g
0g
1g
0mg (0%)
78mg (3%)
0g (1%)
2g (3%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
spice Spice
by Ana Sortun
nigella-express Nigella Express
by Nigella Lawson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
lucid-food Lucid Food
by Louisa Shafia
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
flavor Flavor
by Rocco DiSpirito
living-raw-food Living Raw Food
by Sarma Melngailis
food-to-live-by Food to Live By
by Myra Goodman
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
mexican-everyday Mexican Everyday
by Rick Bayless
baked-explorations Baked Explorations
by Matt Lewis
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?