Vegetable Stock Recipe
Stock serves as a base for most soups, stews and sauces. Traditionally it is made, by simmering the ends of meats, bones and vegetables, over a low heat, to enhance flavour.
There are several type of stocks based on meat, poultry, fish, vegetables. They can be made in several ways (thick or thin), depending on the need of the recipe.
Broths and consommes are generally clear stocks. They are used to prepare thin soups. Ready to use Organic Vegetable Broth
Basic Stock
Ingredients:
2 tbsp – Oil
2 No – Bay leaf
4 No – Celery stalks
2 No – Onion medium
2 No – Tomatoes medium
100 gms – Mushroom
2 sprigs – Parsley
4 No – Carrot pieces
100 gms – White Pumpkin or bottle gourd
3 N – Peppercorns
2 No – Stock cubes
2 tbsp – Salt
1 No – Garlic clove
Rapunzel Pure Organic Vegetable Bouillon with Sea Salt & Herbs
Method:
Wash and dice all the vegetables.
Heat oil in a pan add all the ingredients with 6 cups of water and stir once it comes to a boil. Simmer for 1/2 hour.
Liquidise and strain into a bowl and set aside till use.
If you are making a white stock exclude tomatoes and add turnips instead.
You can also replace with any vegetable of your choice (cauliflower, broccoli, runner beans etc)
Vegetable Stock (Recipe 2)