Vegetable Stock

Vegetable stock is an important ingredient for making soups or sauces or fried rice,etc . It makes the dish more flavorful.


Ingredients:

• Garlic Cloves – 6- 8 crushed
• Ginger - 1 inch crushed
• Bay Leaf – 2
• Black Peppercorn – 8-10
• Onions – 2 large
• Carrots – 2 large.
• Cauliflower - 7-8 florets
• Bell Pepper - 1
• Shredded Cabbage - 1 cup 
• Celery – 2
• Spring Onions – 4 stalks
• Cilantro - 2-3 springs
• Leeks – 1 spring
• Parsley – 5-7springs
• Water – 1 pot ful or say, 15 cups

Note: Several other vegetables like tomatoes, mushrooms, potatoes, peas, corns, thyme etc can also be added.

Directions: 

• Wash and Chop all the vegetables into large rough pieces. No need to peel onions or carrots. 
• Heat water in a heavy bottom pot. Add all the ingredients into the water.
• Bring it to a boil and then allow it to simmer for atleast 1 hour.
• Allow it to cool and then strain the stock.
• Discard the vegetables, since there is nothing left in them to reuse. All the qualities and flavors of those vegetables have been extracted by the water.
• Use it in soups or any other preparation.
• Store it in fridge . 

Tip:  I usually store half the stock in the fridge which i can finish using in a week and freeze the remaining half in the ice cube tray for the later use.