recipe for vegetable stock/basic vegetable stock

The recipe for vegetable stock is so simple and easy and never a time consuming process!It enhances and increases flavor of the preparation you are up-to!!by all means.It can be used in soups,stews and varies types of stock needing dishes.Other than that !!we can keep this vegetable stock fresh in fridge for one or two days and more than that flavor’s disintegrate gradually.Now let see the method..In this recipe for vegetable stock there is no need to add salt as we will be adding to the recipe whatever we are going to make.Here I have used celery leaves but can use leek’s or even spring onion’s.The vegetable’s has to be cut into larger chunks and not to be finely chopped.These vegetables are kept in simmer for minimum 30-45 minutes.

recipe for vegetable stock/basic vegetable stock

INGREDIENTS:

Carrots cut diagonally – 2 whole
celery – two stems with leaves
onion – 2 cubed
Garlic crushed – 4
Bay-leaf – 2
Pepper corns – few
Cloves – few
Water – 3 cups

METHOD:

HEAT WATER IN A BOWL

CUT VEGGIES INTO BIGGER CHUNKS

CRUSH GARLIC

ADD CLOVES,PEPPER CORNS,AND BAY-LEAF

ADD ALL THE ITEMS TO BOILING WATER AND SIMMER

AFTER 45 MINUTES STRAIN IT.

AND YOUR BASIC VEGGIE STOCK IS READY

veggie stock

1.First take a pot and add three cups of water and let it boil.
2.Then add bay-leaf,cloves,pepper corns and all the veggies.
3.Now bring the flame to sim.(no salt added)
4.After 30-45 minutes strain it.
5.cool and store.

recipe for vegetable stock/basic vegetable stock

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Total Time 50 minutes mins

Ingredients

  

• Carrots cut diagonally - 2 whole
• celery - two stems with leaves
• onion - 2 cubed
• Garlic crushed - 4
• Bay-leaf - 2
• Pepper corns - few
• Cloves - few
• Water - 3 cups

Instructions

 

• First take a pot and add three cups of water and let it boil.
• Then add bay-leaf,cloves,pepper corns and the all the veggies.
• Now bring the flame to sim with lid closed.(no salt needed)
• After 30-45 minutes strain it.
• cool and store.
  

Notes

Can use other veggies available like cabbage,cauliflower...
Another method is that you can pressure cook with water and strain it.
It can be stored for short period as it looses it's flavor.
No need to add salt as the basic stock needs no salt.
We will be adding salt to the recipe itself and not to the stock.