Vegetable Stock

Name: Vegetable Stock
Total time: 2 h 10 min
Yield: 6 servings
Cuisine: french
Ingredients: 2 piece Onion, unpeeled; 3 piece Carrots; 1 piece Garlic bulb, whole; 2 piece Leek; 3 piece Celery sticks; 200 g Chestnut mushrooms; 3 tbsp Olive oil; 2 tbsp Tomato purée; 250 ml Dry white wine; 2 l Cold water; 1 tsp Black peppercorns; 4 piece Bay leaves; 6 piece Fresh thyme, sprigs; 20 g flat-leaf parsley stalks, small bunch; 1 tsp Fine salt

1 hr 53 min · 1 hr 43 min active · makes ~3.4 l · Medium · French

A deeply flavoured all-purpose vegetable stock built on roasted vegetables and finished with white wine and fresh herbs. The caramelisation from the oven gives it colour and a rounded savouriness that raw-vegetable stocks lack. Clear, versatile, and substantial enough to stand alone as a broth, it suits risottos, soups, and sauces equally well.

Vegetable Stock

TOTAL TIME

1 hr 53 min

ACTIVE TIME

1 hr 43 min

QUANTITY

~3.4 l

DIFFICULTY

Medium

CUISINE

French

Who’s eating

Ingredients0/15

Tools0/5

Ingredients

0/15 gathered · 6 servings

unpeeled2piece

3piece

whole1piece

2piece

3piece

200g

3tbsp

2tbsp

250ml

1tsp

4piece

sprigs6piece

small bunch20g

1tsp

#	Quantity	Notes	State
1	2piece	unpeeled	—
2	3piece	—	—
3	1piece	whole	—
4	2piece	—	—
5	3piece	—	—
6	200g	—	—
7	3tbsp	—	—
8	2tbsp	—	—
9	250ml	—	—
10	2l	—	—
11	1tsp	—	—
12	4piece	—	—
13	6piece	sprigs	—
14	20g	small bunch	—
15	1tsp	—	—

Tools

5 items

Procedure

32 steps

1 of 32

Halve the 2 onions

Onion · 2 piece

ResultHalved onionsused in step 10

2 of 32

Chop the 3 carrots

Carrots · 3 piece

ResultChopped carrotsused in step 10

3 of 32

Halve the garlic bulb

halved horizontally

Garlic bulb · 1 piece

ResultHalved garlic bulbused in step 10

4 of 32

Chop the 2 leeks

Leek · 2 piece

ResultChopped leeksused in step 10

5 of 32

Preheat

fan 200°C equivalent

220°C

6 of 32

Rinse the 3 celery sticks

under cold running water

Celery sticks · 3 piece

⏱ 30s

ResultRinsed celery sticks

7 of 32

Chop the rinsed celery sticks

Rinsed celery sticks · step 6

ResultChopped celeryused in step 10

8 of 32

Rinse the chestnut mushrooms

under cold running water

Chestnut mushrooms · 200 g

⏱ 30s

ResultRinsed chestnut mushrooms

9 of 32

Halve the rinsed chestnut mushrooms

Rinsed chestnut mushrooms · step 8

ResultHalved mushrooms

10 of 32

Arrange the halved onions, chopped carrots, halved garlic bulb, chopped leeks, chopped celery and halved mushrooms

Halved onions · step 1 Chopped carrots · step 2 Halved garlic bulb · step 3 Chopped leeks · step 4 Chopped celery · step 7 Halved mushrooms · step 9

ResultChopped carrot and chopped leek mixture

11 of 32

Drizzle the olive oil over the chopped carrot and chopped leek mixture

Olive oil · 3 tbsp

ResultOiled vegetables

12 of 32

Toss the oiled vegetables

spread in single layer

ResultVegetables coated in oil

13 of 32

Roast the vegetables coated in oil

Look for

30–35 minutes, turning once halfway through, until deeply golden and caramelised at edges

220°C

⏱ 33 min

ResultRoasted caramelised vegetables

14 of 32

Transfer the roasted caramelised vegetables from the roasting tin into the large stockpot

Roasted caramelised vegetables · step 13

ResultRoasted caramelised vegetables

15 of 32

Add the tomato purée to the stockpot

Tomato purée · 2 tbsp

ResultVegetables with tomato purée

16 of 32

Stir the vegetables with tomato purée

ResultVegetables coated in tomato purée

17 of 32

Sauté the vegetables coated in tomato purée

Look for

stirring constantly, until purée darkens slightly

medium heat

⏱ 2 min

ResultDarkened purée mixture

18 of 32

Add the dry white wine to the stockpot

scraping up residue from bottom of pot

Dry white wine · 250 ml

ResultVegetables with wine added

19 of 32

Reduce the vegetables with wine added

medium heat

⏱ 3 min

ResultWine reduced by half

20 of 32

Add the cold water to the stockpot

Cold water · 2 l

ResultVegetables with water added

21 of 32

Add the black peppercorns to the stockpot

Black peppercorns · 1 tsp

ResultChestnut mushroom and leek mixture

22 of 32

Add the 4 bay leaves

Bay leaves · 4 piece

ResultChestnut mushroom and leek mixture

23 of 32

Add the fresh thyme, flat-leaf parsley stalks and fine salt to the stockpot

Fresh thyme · 6 pieceFlat-leaf parsley stalks · 20 gFine salt · 1 tsp

ResultChestnut mushroom and leek mixture

24 of 32

Stir the stock base with aromatics

ResultCombined stock base

25 of 32

Bring the combined stock base to a boil

high heat

⏱ 5 min

ResultChestnut mushroom and leek mixture

26 of 32

Simmer the chestnut mushroom and leek mixture

uncovered, gentle simmer

low heat

⏱ 45 min

ResultSimmered stock

27 of 32

Skim the simmered stock

after first 10 minutes of simmering

⏱ 10 min

ResultSkimmed stock

28 of 32

Rest the skimmed stock

removed from heat

⏱ 10 min

ResultCooled stock

29 of 32

Strain the cooled stock

into large bowl, pressing solids firmly with spoon to extract all liquid

ResultStrained vegetable stock

30 of 32

Taste the strained vegetable stock

adjust seasoning if needed

ResultVegetable Stock

Total Time1 hr 53 min

#	Product	Tool	Action
1	2 piece		Halve the 2 onionsResultHalved onionsused in step 10
2	3 piece		Chop the 3 carrotsResultChopped carrotsused in step 10
3	1 piece		Halve the garlic bulb → halved horizontallyResultHalved garlic bulbused in step 10
4	2 piece		Chop the 2 leeksResultChopped leeksused in step 10
5	—	220°C	Preheat → fan 200°C equivalent
6	3 piece	—	Rinse the 3 celery sticks → under cold running water⏱ 30sResultRinsed celery sticks
7	Rinsed celery sticksstep 6		Chop the rinsed celery sticksResultChopped celeryused in step 10
8	200 g	—	Rinse the chestnut mushrooms → under cold running water⏱ 30sResultRinsed chestnut mushrooms
9	Rinsed chestnut mushroomsstep 8		Halve the rinsed chestnut mushroomsResultHalved mushrooms
10	Halved onionsstep 1		Arrange the halved onions, chopped carrots, halved garlic bulb, chopped leeks, chopped celery and halved mushroomsResultChopped carrot and chopped leek mixture
	Chopped carrotsstep 2
	Halved garlic bulbstep 3
	Chopped leeksstep 4
	Chopped celerystep 7
	Halved mushroomsstep 9
11	3 tbsp		Drizzle the olive oil over the chopped carrot and chopped leek mixtureResultOiled vegetables
12	—		Toss the oiled vegetables → spread in single layerResultVegetables coated in oil
13	—	220°C	Roast the vegetables coated in oilLook for30–35 minutes, turning once halfway through, until deeply golden and caramelised at edges⏱ 33 minResultRoasted caramelised vegetables
14	Roasted caramelised vegetablesstep 13		Transfer the roasted caramelised vegetables from the roasting tin into the large stockpotResultRoasted caramelised vegetables
15	2 tbsp		Add the tomato purée to the stockpotResultVegetables with tomato purée
16	—		Stir the vegetables with tomato puréeResultVegetables coated in tomato purée
17	—	medium heat	Sauté the vegetables coated in tomato puréeLook forstirring constantly, until purée darkens slightly⏱ 2 minResultDarkened purée mixture
18	250 ml		Add the dry white wine to the stockpot → scraping up residue from bottom of potResultVegetables with wine added
19	—	medium heat	Reduce the vegetables with wine added⏱ 3 minResultWine reduced by half
20	2 l		Add the cold water to the stockpotResultVegetables with water added
21	1 tsp		Add the black peppercorns to the stockpotResultChestnut mushroom and leek mixture
22	4 piece		Add the 4 bay leavesResultChestnut mushroom and leek mixture
23	6 piece		Add the fresh thyme, flat-leaf parsley stalks and fine salt to the stockpotResultChestnut mushroom and leek mixture
	20 g
	1 tsp
24	—		Stir the stock base with aromaticsResultCombined stock base
25	—	high heat	Bring the combined stock base to a boil⏱ 5 minResultChestnut mushroom and leek mixture
26	—	low heat	Simmer the chestnut mushroom and leek mixture → uncovered, gentle simmer⏱ 45 minResultSimmered stock
27	—		Skim the simmered stock → after first 10 minutes of simmering⏱ 10 minResultSkimmed stock
28	—		Rest the skimmed stock → removed from heat⏱ 10 minResultCooled stock
29	—		Strain the cooled stock → into large bowl, pressing solids firmly with spoon to extract all liquidResultStrained vegetable stock
30	—		Taste the strained vegetable stock → adjust seasoning if neededResultVegetable Stock
Total Time			1 hr 53 min

Nutrition

per serving

Estimated · pre-cooking · 93% ingredients covered

Nutrient	Per serving
	174kcal
	3g
	7g
	1g
	19g
	6g
	4g
	447mg

Ingredients0/15

Tools0/5

french · Recipe

Vegetable Stock

Serves6

Total1 hr 53 min

LevelMedium

Ingredients

Onion, unpeeled2 piece
Carrots3 piece
Garlic bulb, whole1 piece
Leek2 piece
Celery sticks3 piece
Chestnut mushrooms200 g
Olive oil3 tbsp
Tomato purée2 tbsp
Dry white wine250 ml
Cold water2 l
Black peppercorns1 tsp
Bay leaves4 piece
Fresh thyme, sprigs6 piece
Flat-leaf parsley stalks, small bunch20 g
Fine salt1 tsp

Tools

SieveLarge stockpotRoasting tinChef's knifeConventional oven

Method

Halve the 2 onions

Result · Halved onions · used in step 10

Chefs knifeOnion · 2 piece

Chop the 3 carrots

Result · Chopped carrots · used in step 10

Chefs knifeCarrots · 3 piece

Halve the garlic bulb → halved horizontally

Result · Halved garlic bulb · used in step 10

Chefs knifeGarlic bulb · 1 piece

Chop the 2 leeks

Result · Chopped leeks · used in step 10

Chefs knifeLeek · 2 piece

Preheat → fan 200°C equivalent

220°CConventional oven

Rinse the 3 celery sticks → under cold running water

30sCelery sticks · 3 piece

Chop the rinsed celery sticks

Result · Chopped celery · used in step 10

Chefs knifeRinsed celery sticks · step 6

Rinse the chestnut mushrooms → under cold running water

30sChestnut mushrooms · 200 g

Halve the rinsed chestnut mushrooms

Chefs knifeRinsed chestnut mushrooms · step 8

Arrange the halved onions, chopped carrots, halved garlic bulb, chopped leeks, chopped celery and halved mushrooms

Roasting tinHalved onions · step 1Chopped carrots · step 2Halved garlic bulb · step 3Chopped leeks · step 4Chopped celery · step 7Halved mushrooms · step 9

Drizzle the olive oil over the chopped carrot and chopped leek mixture

Roasting tinOlive oil · 3 tbsp

Toss the oiled vegetables → spread in single layer

Roasting tin

Roast the vegetables coated in oilLook for30–35 minutes, turning once halfway through, until deeply golden and caramelised at edges

220°C33 minConventional oven

Transfer the roasted caramelised vegetables from the roasting tin into the large stockpot

Large stockpotRoasted caramelised vegetables · step 13

Add the tomato purée to the stockpot

Large stockpotTomato purée · 2 tbsp

Stir the vegetables with tomato purée

Large stockpot

Sauté the vegetables coated in tomato puréeLook forstirring constantly, until purée darkens slightly

medium heat2 minLarge stockpot

Add the dry white wine to the stockpot → scraping up residue from bottom of pot

Large stockpotDry white wine · 250 ml

Reduce the vegetables with wine added

medium heat3 minLarge stockpot

Add the cold water to the stockpot

Large stockpotCold water · 2 l

Add the black peppercorns to the stockpot

Large stockpotBlack peppercorns · 1 tsp

Add the 4 bay leaves

Large stockpotBay leaves · 4 piece

Add the fresh thyme, flat-leaf parsley stalks and fine salt to the stockpot

Large stockpotFresh thyme · 6 pieceFlat-leaf parsley stalks · 20 gFine salt · 1 tsp

Stir the stock base with aromatics

Large stockpot

Bring the combined stock base to a boil

high heat5 minLarge stockpot

Simmer the chestnut mushroom and leek mixture → uncovered, gentle simmer

low heat45 minLarge stockpot

Skim the simmered stock → after first 10 minutes of simmering

10 minLarge stockpot

Rest the skimmed stock → removed from heat

10 minLarge stockpot

Strain the cooled stock → into large bowl, pressing solids firmly with spoon to extract all liquid

Sieve

Taste the strained vegetable stock → adjust seasoning if needed

Result · Vegetable Stock

Large stockpot

Printed 3 September 2026