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Homemade Vegetable Stock

12 INGREDIENTS • 3 STEPS • 1HR

Homemade Vegetable Stock

Recipe

5.0

2 ratings
Use the recipe as a guide — if you don't have leeks, onions are fine, though I do think leeks lend a special flavor to all stocks, so they are worth buying if you are headed to the store; if you don't have thyme or tarragon, omit them, etc.
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Use the recipe as a guide — if you don't have leeks, onions are fine, though I do think leeks lend a special flavor to all stocks, so they are worth buying if you are headed to the store; if you don't have thyme or tarragon, omit them, etc.
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

1HR

Total Time

$4.60

Cost Per Serving

Ingredients

Servings
6
us / metric
Yellow Onion
1
Large Yellow Onion, peeled, roughly chopped
Carrot
2
Large Carrots, roughly chopped
Celery
1 stalk
Celery, roughly chopped
Leek
1
Large Leek, roughly chopped
Garlic
3 cloves
Garlic, peeled, crushed
Fresh Parsley
4 sprigs
Fresh Parsley
Fresh Thyme
4 sprigs
Fresh Thyme
Tarragon
2 sprigs
Tarragon
Bay Leaf
1
Bay Leaf
Coarse Salt
1 tsp
Coarse Salt
Black Peppercorns
1 tsp
Black Peppercorns
Water
2.9 L
Cold Water

Nutrition Per Serving

VIEW ALL
Calories
31
Fat
0.1 g
Protein
0.9 g
Carbs
7.1 g
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Author's Notes

Yields 2 quarts.

Cooking Instructions

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step 1
Combine everything: Yellow Onion (1), Carrots (2), Celery (1 stalk), Leek (1), Garlic (3 cloves), Fresh Parsley (4 sprigs), Fresh Thyme (4 sprigs), Tarragon (2 sprigs), Bay Leaf (1), Coarse Salt (1 tsp), Black Peppercorns (1 tsp), and Water (2.9 L) in a pot. Bring to a boil, lower the heat, and simmer for forty-five minutes.
step 1 Combine everything: Yellow Onion (1), Carrots (2), Celery (1 stalk), Leek (1), Garlic (3 cloves), Fresh Parsley (4 sprigs), Fresh Thyme (4 sprigs), Tarragon (2 sprigs), Bay Leaf (1), Coarse Salt (1 tsp), Black Peppercorns (1 tsp), and Water (2.9 L) in a pot. Bring to a boil, lower the heat, and simmer for forty-five minutes.
step 2
Let stock cool and strain into clean containers.
step 2 Let stock cool and strain into clean containers.
step 3
Store stock in the refrigerator for one or two weeks or in in the freezer for up to six months.
step 3 Store stock in the refrigerator for one or two weeks or in in the freezer for up to six months.
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