Classic French Vegetable Stock Recipe

This classic French vegetable stock recipe is a basic cooking technique used to produce flavorful vegetarian stocks used as a foundation for many French sauces, soups, stews and braised dishes.

This vegetable stock consists of garlic, leeks, mushrooms, turnips, fennel, onion, carrots, and celery simmered in a pot of water with a few flavorful herbs and spices.

Learning how to make vegetable stock is a must know basic cooking preparation, especially in the production of vegetarian recipes.

Often times I will make vegetable stock out of clean kitchen scraps that would otherwise end up in my compost: the root end of onions and carrots, carrot peelings, butt ends of celery and mushrooms. I find this to be a wonderful way to add flavor to my dishes as well as a cost effective way to reduce, reuse and recycle my kitchen wastes.

If you decide on doing this too, I recommend using a plastic tub to contain your scraps and holding them in freezer as you build your supply through the week.


Yield = 1 gal (4 L)
• 3 TBS Olive Oil, extra virgin optional
• 5 qt water
• 8 oz Onions, chopped
• 4 oz Carrots, chopped
• 4 oz Celery, chopped
• ½ oz Garlic, chopped
• 2 oz Leeks, chopped
• 2 oz mushrooms, sliced
• 2 oz Turnip, sliced
• 1 oz Fennel, sliced
• Herbs and Spices:
- 1 Dried Bay Leaf
- 1 Sprig or 1/4tsp of Dried Thyme
- 1.4 tsp Peppercorns
- 3-4 Parsley Stems
- 1 Whole Clove

Classic French Vegetable Stock Recipe


1. Sweatthe onion, garlic, leek and turnip in 3 tbs of olive oil 5 minutes before adding the remaining ingredients so as to release the aromatic compounds.

2. Add the remaining vegetables, herbs and spices and cover with the water.

• There are two classic French methods for adding flavorful herbs and spices to vegetable stock recipes: a sachet and/or a bouquet garnis: a Sachet consists of a cheesecloth bag wrapped around said herbs and spices where as a Bouquet Garnis is wrapped in leak leaf – both are tied with organic cotton string to make the removal of said herbs and spices easier although straining will do the job just as well.


3. Bring to a boil and simmer the vegetable stock for 30-45 minutes, skimming the surface scum that arises as needed to produce a clear stock

4. Strain through a china cap lined with several layers of cheesecloth.

5. Cool the vegetable stock in a cold water bath and refrigerate as soon as possible.


Learning how to make vegetable stock really is a no brainer and a good skill to have under ones belt. Once you have attempted the above recipe you should feel free to experiment with other vegetables or proportions and post your results below. Just remember that beets will die a stock red in color and leafy greens (especially spinach) will produce undesirable flavors.

Share your experience on French Vegetable Stocks by leaving a comment below or writing your own article on the topic.