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Vegetable stock

Italian recipe

Vegetable stock, Cook Expert

Preparation : 10 min Resting : -
Cooking : 1 hr 30 min Equipment :
Difficulty :
Rating :
 3 rates
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Serves 6 people :
1,5 litres water
2 carrots (200 g)
1 celery stick
2 onions
2 cloves
1 bay leaf
Salt & pepper
1Wash and peel the vegetables, cut into chunks and place in the bowl with the herbs and water. Run the STEAM programme for 90 minutes.
2Strain the stock, but do not discard the vegetables, as they can be used to make soup or served cold in a salad, dressed with a little olive oil. The stock will keep in the fridge for 3 days.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016 - IT version
Chef’s tip

Homemade stock is extremely easy to make and can be used in a wide range of dishes, including risottos, roasts and stews. Extremely rich in vitamins and mineral salts, it is a healthy alternative to shop-bought stock cubes, which can contain artificial preservatives and high levels of monosodium glutamate.


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This is great and simple to do. I love that you know what is in the stock, i.e. no salt. I added a few more herbs, e.g. peppercorns, and some mushrooms. I let it cool, put it into zip lock bags and then into the freezer.


I added a shitake mushroom, made a nice preservative free stock.