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Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 quarts
vegetable-stock-mscs104.jpg
Ingredients
Ingredient Checklist
3 tablespoons olive oil
1 large onion, peeled, half coarsely chopped, the other half kept whole
2 large celery stalks, sliced 1/2-inch thick
2 medium carrots, unpeeled and sliced 1/2-inch thick
2 garlic cloves, thinly sliced
1/4 teaspoon whole black peppercorns
8 sprigs flat-leaf parsley
8 sprigs basil
4 sprigs thyme
2 dried bay leaves
Salt and pepper
Cook's Notes
Vegetable stock can be refrigerated for up to 2 days or frozen for up to 3 months; thaw completely before using.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 quarts
vegetable-stock-mscs104.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 quarts
Recipe Summary
Yield: Makes 2 quarts
Yield: Makes 2 quarts
Makes 2 quarts
vegetable-stock-mscs104.jpg
vegetable-stock-mscs104.jpg
Ingredients
Ingredients
- 3 tablespoons olive oil
- 1 large onion, peeled, half coarsely chopped, the other half kept whole
- 2 large celery stalks, sliced 1/2-inch thick
- 2 medium carrots, unpeeled and sliced 1/2-inch thick
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon whole black peppercorns
- 8 sprigs flat-leaf parsley
- 8 sprigs basil
- 4 sprigs thyme
- 2 dried bay leaves
- Salt and pepper
Directions
Heat the oil in a medium stockpot over medium until hot but not smoking. Add chopped onion and cook, stirring often, until beginning to brown, 10 to 15 minutes. Add celery, carrots, garlic, and peppercorns; cook, stirring occasionally, until vegetables are tender and lightly browned, about 10 minutes.
Pour in enough water to cover vegetables by 1 inch (8 to 10 cups) and add herbs and remaining half onion. Season with salt and pepper and bring to a boil. Reduce heat to a gentle simmer and cook, uncovered, 1 hour.
Pour stock through a fine sieve into a large bowl or another pot, pressing on vegetables to extract as much flavorful liquid as possible. Discard solids. If not using immediately, cool in an ice-water bath before transferring to airtight containers.
Cook's Notes
Vegetable stock can be refrigerated for up to 2 days or frozen for up to 3 months; thaw completely before using.
Cook’s Notes
Vegetable stock can be refrigerated for up to 2 days or frozen for up to 3 months; thaw completely before using.
Reviews (8)
Add Rating & Review
29 Ratings
5 star values:
5
4 star values:
13
3 star values:
10
2 star values:
1
1 star values:
0
Reviews (8)
Add Rating & Review
29 Ratings
5 star values:
5
4 star values:
13
3 star values:
10
2 star values:
1
1 star values:
0
Add Rating & Review
29 Ratings
5 star values:
5
4 star values:
13
3 star values:
10
2 star values:
1
1 star values:
0
29 Ratings
5 star values:
5
4 star values:
13
3 star values:
10
2 star values:
1
1 star values:
0
29 Ratings
5 star values:
5
4 star values:
13
3 star values:
10
2 star values:
1
1 star values:
0
- 5 star values:
- 5
- 4 star values:
- 13
- 3 star values:
- 10
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: 4 stars
02/21/2018
Added mushrooms and bell peppers. Great way to make low sodium stock. Did not add salt until I cooked with this. Wonderful!
Martha Stewart Member
Rating: Unrated
04/18/2014
Very nice recipe. I tried it and it was wonderful!!!
Tom Stühle
Martha Stewart Member
Rating: Unrated
01/27/2014
springbed murah dan bagus nice article i like it so much
Martha Stewart Member
Rating: Unrated
01/27/2014
springbed murah berkualitas thank you for sharing this recipe
Martha Stewart Member
Rating: Unrated
01/27/2014
spring bed murah this look so delicious yummi
Martha Stewart Member
Rating: Unrated
11/02/2013
Thank you so much for this great article. http://www.netgir.com
Martha Stewart Member
Rating: Unrated
07/16/2013
I forgot to mention that I will do it for my wife.
http://www.schwabingzahnarzt.de
Martha Stewart Member
Rating: Unrated
07/16/2013
it is an interesting recipe. I will follow your steps and for sure I can do it myself!
yachtbooker.de
Martha Stewart Member
Rating: 4 stars
02/21/2018
Added mushrooms and bell peppers. Great way to make low sodium stock. Did not add salt until I cooked with this. Wonderful!
Rating: 4 stars
Rating: Unrated
04/18/2014
Very nice recipe. I tried it and it was wonderful!!!
Tom Stühle
Rating: Unrated
Rating: Unrated
01/27/2014
springbed murah dan bagus nice article i like it so much
springbed murah berkualitas thank you for sharing this recipe
spring bed murah this look so delicious yummi
Rating: Unrated
11/02/2013
Thank you so much for this great article. http://www.netgir.com
Rating: Unrated
07/16/2013
I forgot to mention that I will do it for my wife.
http://www.schwabingzahnarzt.de
it is an interesting recipe. I will follow your steps and for sure I can do it myself!
yachtbooker.de
All Reviews for Vegetable Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Vegetable Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
