HOME-MADE VEGETABLE STOCK

Vegetable broth | Vegetable stock recipe | A broth I’ve wanted to try at home for a long time. When I wanted to make Mexican Rice at home, influenced by the one that 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 that we use at home. Before making this, ensure that the vegetables are fresh. Because I have seen in many cookbooks that they use leftover veggies, which will not give a nice flavor to the stock. When I made vegetable stock yesterday, my house was filled with a fantastic aroma, and here comes the recipe for how to make vegetable stock at home.

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vegetable broth - 1

METHOD:

  • 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.
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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.
  • 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.
  • If you are using them immediately, continue; otherwise, you can completely cool this and freeze the stock and use it when needed.
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  • For 3 – 4 days, you can store it in a clean box and keep it in the refrigerator.
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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 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.

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  • Brown rice pulao | easy vegetable pulao

  • Vegetable rice recipe, no onion no garlic recipes

  • Vegetable salad in curd dressing

  • Easy vegetable pulao

Vegetable stock - 7

Vegetable Stock | Vegetable Stock

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