Vegetable Stock | Vegetable Stock
Homemade vegetable stock using easily available ingredients at home
Servings: 5 cups
Ingredients
- 1 Onion
- 1 big pod
- A small piece cabbage
- 2 carrots
- 1 small bunch Coriander | parsley
- 12-15 black pepper
- 10 cups water
- 1 small piece ginger
- 2 tsp oil
Instructions
- Wash the veggies and chop them roughly.
- Peel the skin of the garlic and ginger and crush them once with the mortar and pestle.
- In a heavy-bottomed wide vessel, add oil and throw in the garlic and onions.
- Saute them in a medium flame for 2 minutes.
- Now add all the veggies and mix well.
- Now add the water and add the whole black pepper and ginger to this.
- Now add the coriander leaves | parsley to this and add salt.
- Let this come to a boil.
- Cover this and keep the flame low.
- 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 transferred to the water.
- If you are using them immediately, continue; otherwise, you can completely cool this and freeze the stock and use it when needed.
- For 3 – 4 days, you can store it in a clean box and keep it in the refrigerator.
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 daily.
• 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, or else the stock will not be flavorful.
• Freeze it once it is completely cool.
• While freezing the cubes, pour the stock in an ice cube tray and once it is set, take them out and put them in zip lock cover and freeze them.
• Take out the required portion when you want. Do not refreeze once defrosted.
• Vegetable Broth | Vegetable stock tastes good in soups.