Homemade Vegetable Stock

Recipe

12 INGREDIENTS • 3 STEPS • 1HR

Homemade Vegetable Stock

5

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.

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/

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.

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

Homemade Vegetable Stock

Save

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 InstructionsHide images

step 1

Combine everything: Yellow Onion (1), Carrots (2), Celery (1 stalk), {@11:}, 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 {@10:} 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), {@11:}, 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 {@10:} 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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