How long does it take to make Vegetable stock?
Cook vegetable stock uncovered for about half an hour, and no more than an hour: after that the flavor doesn't improve.
42 minTotal
5 minActive time
38 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water | — |
| 2 | Bring to a boil over high heat and skim off the foam | 5 min |
| 3 | Turn down to medium-low heat and simmer uncovered 30–45 minutes | 38 min |
| 4 | Strain through a fine strainer and keep in the fridge up to 5 days | — |
Tips
- Start with cold water: the vegetables release their flavor slowly as the water heats up.
Common Mistakes
- A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
More Ways
- For two liters of water, 2 carrots, 2 celery stalks, a large onion, 8 garlic cloves, parsley and thyme stems and 2 bay leaves.
- Keep the stock up to five days in the fridge or about three months in the freezer.
The full recipe: Vegetable stock →
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