Vegetable stock

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2,5lt
    • Difficulty Level

Total Cost: UK/£ 2,21*

Cost/LT: UK/£ 0,74*

On our hobs, a saucepan of vegetable stock should never be missing. Vegetable stock can be used in so many recipes! And sometimes it really is the thingy with which your dish can reach perfection . More importantly, It is easy and cheap to make!

This recipe can be considered purely suggestive and you can choose your own ingredients and proportions. Let me just give you a couple of hints…

A vegetable stock should have at least 5 different vegetables in it. So the stock made only with onions, celery and carrots is called “mad stock”: “brodo matto” in Italian. It is very delicate and does not influence the flavor of the main ingredients in a recipe. But this doesn’t mean that you have to buy expensive stuff to make it: you can collect the left-overs of veggies along the week such as their tips or skins or thick stalks, storing them in the fridge, and making a perfectly good stock at the end. You can even store it in the freezer, or keep it in the saucepan on your hobs for 2 or 3 days. Just remember to bring it to the boil at least once along the day, let it chill completely and only then cover it with a lid.

It would be better to avoid ingredients like cauliflower and broccoli or cabbage because they would give the stock a very strong flavour. Potatoes will make the stock cloudy which is not nice for presentation purposes. Tomatoes will give flavour, but in time will make the stock sour, so do not add them in stock you make a day in advance. Asparagus (which you see in the picture) should be used with caution, and only when they are part of the main ingredients of your dish.

Apples and pears can be used as well, obviously in small proportions or the stock would gain a quite weird sweet taste.

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

*Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (5 Rating)

Ingredients

  • Leek - 1

  • Celery stalks - 3

  • Carrots - 2 medium

  • Onions - 2 large

  • Parsley - about 15 gr

  • Apple - 1 (optional)

  • Asparagus stalks - 2 (optional)

  • Shallot (or a salad onion) -1 large (optional)

  • Courgettes - 1 (optional)

  • Bay leaf - 1 small (optional)

  • "Suited garlic” cloves - 1 (optional)

  • Fresh water - 3lt

  • Black pepper corns - 6 or as needed

  • Salt* - as needed

  • *if the vegetable stock is going to be used as a flavouring ingredient in other more complex recipes, like a risotto or a stew or similar, it would be better not to add the salt.
  • Utensils

  • One chopping board

  • One paring knife

  • One 4lt sauce pan

  • Two large bowls

  • One skimmer

  • One tight sieve (and a muslin if possible)

Instructions

  • 1.
    Preparing the vegetables

    • Leek - 1
    • Celery stalks - 3
    • Carrots - 2 medium
    • Onions - 2 large
    • Parsley - about 15 gr
    • Apple - 1 (optional)
    • Asparagus stalks - 2 (optional)
    • Shallot (or a salad onion) - 1 large (optional)
    • Courgettes - 1 (optional)
    • Bay leaf - 1 small (optional)
    • “Suited garlic” - 1 clove (optional)

    • One chopping board
    • One paring knife
    • One 4lt sauce pan

      Clean the leeks chopping off the roots and the excess of green though leaves, that branch out of the main stalk, by making gradually deeper circular cuts starting from the bottom up to the other end. Cut the stalk in half longways and wash them under running water also in between the layers. Put the leek in the saucepan.
      Peel off the onions’ dirty external skins maintaining the inner ones which should be clean already: they will transfer their lovely colour to the stock. Clean the roots and cut them in half. Put them in saucepan.
      Wash the carrots, scrape their peel off with the paring knife and wash again. Wash the celery and clean its end with the paring knife. Thoroughly wash the parsley, the apple and the asparagus ends. Clean the shallot and keep its skin if possible. Wash and cut the courgettes into thirds.
      Put them all in the saucepan, add the “Suited garlic” clove, the small bay leaf and the pepper corn.

  • 2.
    Making the stock

    • Fresh water - 3lt
    • The saucepan with the vegetables

    • One 4lt sauce pan

      Add the 3lt of water to the saucepan and put it on low and moderate heat. Let it slowly come to the simmer - it will take about one hour - then let it boil gently for at least twenty minutes.
      Do not cover completely the saucepan with lid during the cooking, but always allow the steam to escape from a gap. Put the lid on only when the stock has chilled completely, otherwise it will sour.

  • 3.
    Straining the stock

    • The saucepan with stock and vegetables

    • Two large bowls
    • One skimmer
    • One tight sieve (and a muslin if possible)

      When ready, take out the vegetables with a skimmer and put them in a bowl. Then filter the stock into another bowl passing it through a tight sieve and, if possible, a muslin.
      You can also use a normal kitchen towel that hasn’t been washed with scented soap. To wash and sanitise it after use, you can rinse it under running water and then boil it in a saucepan and put it away, ready for the next time.

  • 4.
    Final seasoning and storing

    • Salt* - as needed

      Check the stock for seasoning and correct it if necessary.
      Once chilled completely, it can be stored in the fridge for 3 to 4 days before use or it can be portioned and stored in freezer for 6 months.

Instructions

  • 1.
    Preparing the vegetables

    • Leek - 1
    • Celery stalks - 3
    • Carrots - 2 medium
    • Onions - 2 large
    • Parsley - about 15 gr
    • Apple - 1 (optional)
    • Asparagus stalks - 2 (optional)
    • Shallot (or a salad onion) - 1 large (optional)
    • Courgettes - 1 (optional)
    • Bay leaf - 1 small (optional)
    • “Suited garlic” - 1 clove (optional)

    • One chopping board
    • One paring knife
    • One 4lt sauce pan

      Clean the leeks chopping off the roots and the excess of green though leaves, that branch out of the main stalk, by making gradually deeper circular cuts starting from the bottom up to the other end. Cut the stalk in half longways and wash them under running water also in between the layers. Put the leek in the saucepan.
      Peel off the onions’ dirty external skins maintaining the inner ones which should be clean already: they will transfer their lovely colour to the stock. Clean the roots and cut them in half. Put them in saucepan.
      Wash the carrots, scrape their peel off with the paring knife and wash again. Wash the celery and clean its end with the paring knife. Thoroughly wash the parsley, the apple and the asparagus ends. Clean the shallot and keep its skin if possible. Wash and cut the courgettes into thirds.
      Put them all in the saucepan, add the “Suited garlic” clove, the small bay leaf and the pepper corn.

  • 2.
    Making the stock

    • Fresh water - 3lt
    • The saucepan with the vegetables

    • One 4lt sauce pan

      Add the 3lt of water to the saucepan and put it on low and moderate heat. Let it slowly come to the simmer - it will take about one hour - then let it boil gently for at least twenty minutes.
      Do not cover completely the saucepan with lid during the cooking, but always allow the steam to escape from a gap. Put the lid on only when the stock has chilled completely, otherwise it will sour.

  • 3.
    Straining the stock

    • The saucepan with stock and vegetables

    • Two large bowls
    • One skimmer
    • One tight sieve (and a muslin if possible)

      When ready, take out the vegetables with a skimmer and put them in a bowl. Then filter the stock into another bowl passing it through a tight sieve and, if possible, a muslin.
      You can also use a normal kitchen towel that hasn’t been washed with scented soap. To wash and sanitise it after use, you can rinse it under running water and then boil it in a saucepan and put it away, ready for the next time.

  • 4.
    Final seasoning and storing

    • Salt* - as needed

      Check the stock for seasoning and correct it if necessary.
      Once chilled completely, it can be stored in the fridge for 3 to 4 days before use or it can be portioned and stored in freezer for 6 months.

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