Homemade Herb-Infused Vegetable Stock
This rich, aromatic vegetable stock is a staple in any kitchen, particularly for those who enjoy creating hearty vegetarian dishes. Crafted easily in a pressure cooker, this homemade stock is not only flavorful but also tailored to your preferences, allowing you to utilize surplus vegetables and fresh herbs. The balance of earthy roots, aromatic spices, and vibrant greens infuses your soups, sauces, and lasagnas with a depth of flavor that no store-bought stock can match. Perfect for freezing, you'll always have this versatile stock on hand for spontaneous meal creations or planned family dinners.
N/A
Servings
80
Calories
12
Ingredients
Ingredients
Olive Oil
2 tablespoons (none)
Onions
4 medium (diced)
Celery
5 ribs (diced)
Garlic
3 cloves (minced)
Carrots
3 large (diced)
Rosemary
6 sprigs (fresh)
Thyme
10 sprigs (fresh)
Salt
1 teaspoon (none)
Fresh Ground Pepper
to taste (none)
Peppercorns
20 (whole)
Cauliflower
2 cups (diced (optional))
Green Beans
2 cups (sliced (optional))
Instructions
1
In the pressure cooker, heat the olive oil over medium heat. Add the diced onions, celery, and minced garlic, sautéing gently until the onions are translucent and fragrant, about 5 minutes.
2
Add the diced carrots, cauliflower, green beans (if using), rosemary, thyme, salt, fresh ground pepper, and peppercorns. Stir to combine.
3
Pour in enough water to fill the pressure cooker up to 3/4 full, ensuring safe cooking. Stir gently to mix.
4
Seal the pressure cooker and bring it up to pressure. Once at pressure, reduce the heat to maintain pressure and cook for 40 minutes.
5
After 40 minutes, turn off the heat and allow the pressure to drop naturally for about 20 minutes. Carefully release any remaining pressure before opening the lid.
6
Strain the stock through a sieve into a large pot, pressing the cooked vegetables to extract as much liquid as possible. Discard the solids.
7
Once the liquid has cooled, transfer to freezer-safe containers. Label and freeze for future use in soups, sauces, and other vegetarian dishes.
Nutrition Information
2g
Fat
13g
Carbs
3g
Protein
4g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main benefit of making this stock?
It is a rich, aromatic staple tailored to your preferences, allowing you to use surplus vegetables and fresh herbs for a depth of flavor store-bought brands cannot match.
What cooking method is used for this recipe?
This stock is made efficiently using a pressure cooker.
How many calories are in this vegetable stock?
Each serving contains 80 calories.
Is this vegetable stock suitable for vegetarians?
Yes, it is a vegetarian recipe and a perfect base for vegetarian dishes.
What is the first step in the cooking process?
The first step is to heat olive oil in the pressure cooker and sauté the diced onions, celery, and minced garlic.
How long should the onions be sautéed?
Sauté the onions for about 5 minutes until they are translucent and fragrant.
How many onions are required for the recipe?
The recipe calls for 4 medium diced onions.
What herbs are used to infuse the stock?
The stock is infused with fresh rosemary and thyme.
How many sprigs of thyme are needed?
The recipe requires 10 sprigs of fresh thyme.
How many sprigs of rosemary are needed?
The recipe requires 6 sprigs of fresh rosemary.
Are there any optional vegetables I can add?
Yes, you can optionally add 2 cups of diced cauliflower and 2 cups of sliced green beans.
How many carrots are used in this stock?
The recipe uses 3 large diced carrots.
How much olive oil is used for sautéing?
Two tablespoons of olive oil are used.
How much water should I add to the pressure cooker?
Fill the pressure cooker up to 3/4 full with water to ensure safe cooking.
How long does the stock need to cook under pressure?
Cook the stock for 40 minutes once the cooker reaches pressure.
How should the pressure be released after cooking?
Allow the pressure to drop naturally for about 20 minutes before carefully releasing any remaining pressure.
What should I do with the vegetables after cooking?
Strain the stock through a sieve and press the vegetables to extract all liquid, then discard the solids.
Can this vegetable stock be frozen?
Yes, once cooled, the stock can be transferred to freezer-safe containers and frozen for future use.
How many peppercorns are included in the recipe?
The recipe includes 20 whole peppercorns.
How much salt is added to the stock?
One teaspoon of salt is added to the mixture.
How much fat is in a serving of this stock?
Each serving contains 2g of fat.
What is the carbohydrate content of the stock?
There are 13g of carbohydrates per serving.
How much protein does this stock provide?
It provides 3g of protein per serving.
What is the fiber content of this recipe?
The stock contains 4g of fiber per serving.
What kind of pepper is used?
The recipe uses fresh ground pepper to taste along with whole peppercorns.
How many garlic cloves are needed?
Three minced garlic cloves are required.
What are some suggested uses for this stock?
It is ideal for soups, sauces, and lasagnas.
How many celery ribs are used?
The recipe uses 5 ribs of diced celery.
Is it necessary to label the containers before freezing?
Yes, it is recommended to label the freezer-safe containers for easier identification later.
Why should I press the cooked vegetables during straining?
Pressing the vegetables helps extract as much concentrated flavor and liquid as possible.