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Thursday, January 12, 2012

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.

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