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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Homemade Vegetable Stock

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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.

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

1

Large Yellow Onion, peeled, roughly chopped

2

Large Carrots, roughly chopped

1 stalk

Celery, roughly chopped

1

Large Leek, roughly chopped

3 cloves

Garlic, peeled, crushed

4 sprigs

4 sprigs

2 sprigs

1

1 tsp

1 tsp

Black Peppercorns

12 cups

Cold Water

Nutrition Per Serving

VIEW ALL

Calories

31

Fat

0.1 g

Protein

0.9 g

Carbs

7.1 g

Love This Recipe?

Homemade Vegetable Stock

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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 (12 cups) 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 (12 cups) 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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