vegetable stock

Name: Vegetable Stock
Prep time: 10 min
Cook time: 35 min
Yield: 8
Ingredients: 2 tablespoon(s) corn oil; 4 ounce(s) onions,finely chopped; 4 ounce(s) leeks,finely chopped; 4 ounce(s) carrots,finely chopped; 4 - celery stalks,finely chopped; 3 ounce(s) fennel,finely chopped; 3 ounce(s) tomatoes, finely chopped; 9 1/4 cup(s) water to cover; 1 - bouquet garni

(1 RATING)

29 Pinches

Jamallah Bergman

Atlanta, GA

Updated on Sep 6, 2010

Very good stock!

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prep time 10 Min

cook time 35 Min

method ---

yield 8 cups

Ingredients

2 tablespoons corn oil
4 ounces onions,finely chopped
4 ounces leeks,finely chopped
4 ounces carrots,finely chopped
4 - celery stalks,finely chopped
3 ounces fennel,finely chopped
3 ounces tomatoes, finely chopped
9 1/4 cups water to cover
1 - bouquet garni

How To Make vegetable stock

Step 1

Heat the oil in a pan. Add the onions and leeks and cook over low heat for 5 minutes, or until softened.

Step 2

Add the remaining vegetables, cover and cook for 10 minutes. Add the water and bouquet garni, bring to a boil, and simmer for 20 minutes.
Step 3

Strain,cool, and store in the refrigerator. Use immediately or freeze in portions for up to 3 months.
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