VEGETABLE BROTH | VEGETABLE STOCK RECIPE

HOME MADE VEGETABLE STOCK

    Vegetable stock | broth which i wanted to try at home for a long time. When i wanted to make a Mexican Rice at home influenced by the one which 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 which we use at home.
Before making this ensure that the vegetables should be fresh. Because i have seen in many cook books they use the left over veggies which will not give a nice flavor to the stock. When i made vegetable stock yesterday my house was filled with fantastic aroma and here comes the recipe of how to make vegetable stock at home.

INGREDIENTS:(YIELDS 5 CUPS OF BROTH)

ONION	2 NO
GARLIC	1 BULD WHOLE
CABBAGE	A SMALL PIECE
CARROT	2 NO
CORIANDER | PARSLEY	A SMALL BUNCH
WHOLE PEPPER	12- 15 NO
WATER	10 CUPS
GINGER	A SMALL PIECE
OIL	2 TSP
SALT	AS NEEDED

METHOD:

• Wash the veggies and chop them roughly.
• Peel the skin of the garlic and ginger and just 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 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 trasferred to the water.

• If you are using them immediately continue else you can completely cool this and  freeze the stock and use when needed.

• For  3 – 4 days you can store it in a clean box and keep it in the refrigerator.

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 on daily basis.
• 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 else the stock will not be flavorful.
• Freeze it once it is completely cool.
• While freezing the cubes, pour the stock in 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 re freeze once defrosted.