Home made sauceVegetable broth | vegetable stock recipe

Vegetable broth | vegetable stock recipe

HOME MADE VEGETABLE STOCK

Vegetable stock | broth which i wanted to try at home for a long time. When i wanted to make a Mexican Rice at home influenced by the one which we had restaurant here , the google search for most of the Vegetarian  Mexican rice includes Vegetarian broth | Stock. So i wanted to try this at home. I made this with the regular veggies which we use at home.
Before making this ensure that the vegetables should be fresh. Because i have seen in many cook books they use the left over veggies which will not give a nice flavor to the stock. When i made vegetable stock yesterday my house was filled with fantastic aroma and here comes the recipe of how to make vegetable stock at home.
vegetable broth
INGREDIENTS:(YIELDS 5 CUPS OF BROTH)

ONION 2 NO
GARLIC 1 BULD WHOLE
CABBAGE A SMALL PIECE
CARROT 2 NO
CORIANDER | PARSLEY A SMALL BUNCH
WHOLE PEPPER 12- 15 NO
WATER 10 CUPS
GINGER A SMALL PIECE
OIL 2 TSP
SALT AS NEEDED

METHOD:

  • Wash the veggies and chop them roughly.
  • Peel the skin of the garlic and ginger and just crush them once with the mortar and pestle.
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  • In a heavy bottomed wide vessel, add oil and throw in the garlic and onions.
  • Saute them in medium flame for 2 minutes.

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  • Now add all the veggies and mix well.

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  • Now add the water and add the whole black pepper and ginger to this.

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  • Now add the coriander leaves | parsley to this and add salt.
  • Let this come to a boil.
  • Cover this and keep the flame low.
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  • After 45 minutes to 1 hour switch off the flame and when it slightly cooks down and you can handle the stock pot, strain the mixture and keep the water aside.
  • Discard the veggies as all the goodness of the veggies are trasferred to the water.
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  • If you are using them immediately continue else you can completely cool this and  freeze the stock and use when needed.

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  • For  3 – 4 days you can store it in a clean box and keep it in the refrigerator.

vegetable- stock
Notes:

  • Normally celery, spring onions, leak are added to the stock. though i get these easily here i wanted to try out with the veggies which we use on daily basis.
  • A bay leaf can be added to the stock while boiling to enhance the flavor.
  • Do not boil the vegetables for more than an hour else the stock will not be flavorful.
  • Freeze it once it is completely cool.
  • While freezing the cubes, pour the stock in ice cube tray and once it is set, take out and put them in zip lock cover and freeze them.
  • Take out the required portion when you want. Do not re freeze once defrosted.

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21 COMMENTS

  1. I watched this in podhigai tv some months ago being cooked by the menurani Chellam. it makes a lot more flavour filled variety rice if you add broth.
    This is a keeper recipe you have shared here.

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