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Vegetable Stock

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  Published on July 19th, 2021
  Reading time: < 1 minute
  Last modified July 14th, 2021
vegetable stock
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Vegetable stock is a great substitute for water when making a soup or sauce. It does not have the same strong flavor that a beef, chicken, or fish stock would have. It can be used as a braising liquid for vegetables, as the liquid base in a soup, or as a deglazing liquid when sautéing meats or vegetables.

Yields1 Serving
Prep Time10 minsCook Time35 minsTotal Time45 mins
Directions:
1

In a stockpot, heat the butter over medium heat for 1 to 2 minutes. Add the onion, celery, carrots, and garlic and sauté for 2 to 3 minutes, stirring frequently.

2

Pour in the water and stir. Add the parsley, thyme, bay leaves, and salt and stir once more. Bring to a boil, then reduce the heat to a simmer and continue to simmer for 30 to 35 minutes.

3

Line a colander with cheesecloth and set over a heatproof container. Pour the stock through the colander into the container; discard the vegetables.

4

Store the vegetable stock in an airtight container in the refrigerator for up to 1 week, freeze for up to 2 months.

Category,

Ingredients

Directions

Directions:
1

In a stockpot, heat the butter over medium heat for 1 to 2 minutes. Add the onion, celery, carrots, and garlic and sauté for 2 to 3 minutes, stirring frequently.

2

Pour in the water and stir. Add the parsley, thyme, bay leaves, and salt and stir once more. Bring to a boil, then reduce the heat to a simmer and continue to simmer for 30 to 35 minutes.

3

Line a colander with cheesecloth and set over a heatproof container. Pour the stock through the colander into the container; discard the vegetables.

4

Store the vegetable stock in an airtight container in the refrigerator for up to 1 week, freeze for up to 2 months.

Vegetable Stock

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