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Quick Vegetable Stock

Melt butter, sweat veggies with herbs, add water, boil, simmer, strain, and season. Ready in 25 minutes.

Easy Vegetarian Vegan Gluten-Free Dairy-Free

Estimated Nutrition

	Per Serving	Total
Calories	0.62 kcals	354 kcals
Carbohydrates	0.03 grams	15.55 grams
Fat	0.07 grams	39.2 grams
Protein	0.0006 grams	0.33 grams

Cook Time

25 mins

Produces

570 ml

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

50
g

Butter

NutsSeeds

1

Parsley

stalks, a few

1
sprig

Thyme

1
sprig

Basil

1
sprig

Marjoram

1

Salt

and pepper

1

Pepper

and salt

Vegetables

1

Onion

peeled and diced

1

Carrot

peeled and diced

1
stick

Celery

with leaves, chopped

1

Mushrooms

trimmings from any of the following: mushrooms, fennel, leeks, green beans, lettuce, asparagus or broccoli (Optional)

1

Fennel

trimmings from any of the following: mushrooms, fennel, leeks, green beans, lettuce, asparagus or broccoli (Optional)

1

Leek

trimmings from any of the following: mushrooms, fennel, leeks, green beans, lettuce, asparagus or broccoli (Optional)

1

Green Beans

trimmings from any of the following: mushrooms, fennel, leeks, green beans, lettuce, asparagus or broccoli (Optional)

1

Lettuce

trimmings from any of the following: mushrooms, fennel, leeks, green beans, lettuce, asparagus or broccoli (Optional)

1

Asparagus

trimmings from any of the following: mushrooms, fennel, leeks, green beans, lettuce, asparagus or broccoli (Optional)

1

Broccoli

trimmings from any of the following: mushrooms, fennel, leeks, green beans, lettuce, asparagus or broccoli (Optional)

1
sprig

Fennel

optional

Steps

Melt the butter in a pan and stir in the vegetables.
Sweat, covered, over low heat for 10 minutes before adding the herbs.
Cover with 900 ml of water. Bring to a boil, partially cover and simmer for 15 minutes.
Strain and season.