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Basic Vegetable Stock

Basic Vegetable Stock
  • coursePrimo piatto
  • difficultyEasy
  • preparation time30 minutes

From risotto to roasts, vegetable stock is a staple ingredient in Italian cuisine. Yes, you can buy storemade, but it's just as easy and tasty when made at home. The next time you cook with vegetables, simply toss the trimmings into a pot, cover with hot water, season, and simmer. Boom: you have vegetable stock! 

Vegetable Stock
Recipe courtesy of Eataly

4 cups water
2 cups vegetable trimmings
2-3 sprigs fresh herbs
Extra virgin olive oil, to taste
Salt, to taste

Rinse off all of the flavorful trimmings from the vegetables you are prepping, and throw them in the pot covered by 1-2 inches of water. Add a dash of salt and olive oil, to taste.

Heat the mixture for at least half an hour or until the liquid is reduced by a third and the stock tastes flavorful. Taste and season the stock with salt, to taste.

Strain the vegetables and use the stock to steam vegetables or in sauces, roasts, soups, and beyond.

Not ready to cook with your stock? Store it in the refrigerator or freezer until your next chefly experiment!

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