The liquid prepared by boiling together the vegetables and water, having the goodness and flavors of the vegetables used, is vegetable stock. Vegetable stock is a very important ingredient for the clear soup recipes. However, it can be used in gravies, etc too. It is important to understand how to make vegetable stock? The vegetable stock recipe is super simple and easy to follow.
Whenever I have some leftover vegetables in the refrigerator, I like to make vegetable stock using those. The best part is that the vegetable stock recipe doesn’t call for well chopped or trimmed vegetables. You can refrigerate the left-over veggies, coriander stems, roots, and peels of vegetables, etc and use to make vegetable stock.
What is vegetable stock made of?
Vegetables: Well, onions, celery, and carrots for the base of the vegetable stock. Further, you can use any vegetables that are neutral and do not have a very strong aroma. Vegetables such as mushrooms, cabbage, and cauliflower work the best for the vegetable stock recipe. Starchy vegetables such as potatoes should be avoided. It is better to have all the vegetables in an equal proportion to maintain a balance of flavors.
Flavorings: I have added star anise and ginger to flavor the vegetable stock. I did this as I was making the vegetable stock for soup. If you are sure as to how you will use the vegetable stock, you can flavor it with garlic, or herbs such as parsley, etc. However, if you are not sure about the end-use of vegetable stock, it is better to keep it neutral i.e. skip flavoring it.
These two terms are very close to each other and are often used interchangeably. Well, we need to understand is there any difference between the two?
If I have to answer this in brief, I can say that vegetable stock is an ingredient and vegetable broth is the finished product.
Vegetable stock is prepared with untrimmed, roughly chopped vegetables whereas the vegetable broth calls for properly chopped vegetables just as any vegetable soup recipe.
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Always have your vegetable stock in a non-plastic container.
The vegetable stock can be refrigerated for up to 4 days.
You can even freeze the vegetable stock. It shall stay good for 4-6 months. To use it, thaw and use the stock. Do not re-freeze the vegetable stock.
Vegetable stock adds a lot of depth and flavor to the recipes it is used for. I love to use it for my soup recipes; however, you can add vegetable stock to any gravies or dal or even to the dough for parathas, etc.
1.This recipe makes approximately 2-3 cups of vegetable stock. You can easily double the recipe.
2.In a pot add 3 cups of water.
3.Next goes in ¼ cup of roughly chopped onions.
4.¼ cup of roughly chopped carrots (gajar) also goes in.
5.Next add ½ cup of roughly chopped cabbage (patta gobhi). You can use vegetables like mushrooms, spring onions, corn cobs, bell peppers etc. Try to use the vegetables in equal ratio.
6.Add 1 star anise (chkra phool).
7.Add 1” of ginger. You can also use garlic. In this recipe you can add upto 2 pods of garlic.
8.Cover and let it come to a simmer. Keep the flame high.
9.Once it comes to a simmer, reduce the flame to low.
10.Let it simmer for 20 minutes.
11.The vegetable stock should be done.
12.Strain the vegetable stock.
13.Use immediately or refrigerate in a non-plastic container for up to 4 days. You can freeze it for upto 4-6 months. Just thaw and use it. Do not re-freeze the vegetable stock.
PREP TIME 10 minutes
COOK TIME 30 minutes
TOTAL TIME 40 minutes
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