ContinentalDinnerVegetarian

Homemade Vegetable Stock Recipe

Name: Homemade Vegetable Stock Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Continental
Ingredients: 1 tablespoon extra virgin olive oil; 3 carrots (gajjar) - peeled and cut into sticks; 2 stalks spring onion (bulb & greens) - roughly chopped; 1 onion - roughly chopped; 1 cup button mushrooms - quatered; 1 stalk celery - peeled and chopped in big chunks; 3 - 4 cloves garlic - peeled; 2 sprig parsley leaves; 1 tablespoon whole black peppercorns - pounded; 3 bay leaves (tej patta); 1 tablespoon raisins; 10 cups water

A vegetarian Continental recipe with extra virgin olive oil, carrots (gajjar) - peeled and cut into sticks, stalks spring onion (bulb & greens) - roughly chopped. Ready in 30 min, serves 2.

Curated byLucas Dubois🇫🇷

Calories

620kcal

Estimated Cost

₹300-450

Carbs64g

Protein26g

Fats29g

Servings Scaler

Instructions

13 steps

1
To begin making the homemade vegetable stock first heat olive oil in a large sauce pan over medium heat
extra virgin olive oil(1 tablespoon)
2
Add carrots, onions, mushrooms, celery root and garlic all together and saute them till they are coated in the oil
carrots (gajjar) - peeled and cut into sticks(3)stalks spring onion (bulb & greens) - roughly chopped(2)onion - roughly chopped(1)button mushrooms - quatered(1 cup)stalk celery - peeled and chopped in big chunks(1)- 4 cloves garlic - peeled(3)
3
Sauté the vegetables, stirring occasionally, until golden brown for about 10 minutes
4
Add in the bay leaves, the herbs and the prunes
sprig parsley leaves(2)bay leaves (tej patta)(3)
5
Add in the crushed peppercorns and enough water to cover everything (about 10 cups)
whole black peppercorns - pounded(1 tablespoon)water(10 cups)
6
Bring the mixture to a gentle boil
7
As soon as the boil begins, drop heat to very low and simmer for about half hour
8
Do not stir while the mixture is simmering
9
Allow the vegetables to be intact and not break down in the simmering process
10
This will give you a clean cloud free stock
11
Once simmered, strain the Vegetable Stock into a large bowl
carrots (gajjar) - peeled and cut into sticks(3)
12
Allow the stock to cool and use as required
13
The Homemade Vegetable Stock can be stored in the refrigerator for about a week

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Recipe Source: archanaskitchen.com

ContinentalDinnerVegetarian

Homemade Vegetable Stock Recipe

A vegetarian Continental recipe with extra virgin olive oil, carrots (gajjar) - peeled and cut into sticks, stalks spring onion (bulb & greens) - roughly chopped. Ready in 30 min, serves 2.

Curated byLucas Dubois🇫🇷

Cook Time30 min

Calories

620kcal

Est. Cost₹300-₹450

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

64g(41%)

Protein

26g(17%)

Fats

29g(42%)

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Scale the servings dynamically to update the ingredient checklist counts.

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Directions

13 steps

1
To begin making the homemade vegetable stock first heat olive oil in a large sauce pan over medium heat
extra virgin olive oil(1 tablespoon)
2
Add carrots, onions, mushrooms, celery root and garlic all together and saute them till they are coated in the oil
carrots (gajjar) - peeled and cut into sticks(3)stalks spring onion (bulb & greens) - roughly chopped(2)onion - roughly chopped(1)button mushrooms - quatered(1 cup)stalk celery - peeled and chopped in big chunks(1)- 4 cloves garlic - peeled(3)
3
Sauté the vegetables, stirring occasionally, until golden brown for about 10 minutes
4
Add in the bay leaves, the herbs and the prunes
sprig parsley leaves(2)bay leaves (tej patta)(3)
5
Add in the crushed peppercorns and enough water to cover everything (about 10 cups)
whole black peppercorns - pounded(1 tablespoon)water(10 cups)
6
Bring the mixture to a gentle boil
7
As soon as the boil begins, drop heat to very low and simmer for about half hour
8
Do not stir while the mixture is simmering
9
Allow the vegetables to be intact and not break down in the simmering process
10
This will give you a clean cloud free stock
11
Once simmered, strain the Vegetable Stock into a large bowl
carrots (gajjar) - peeled and cut into sticks(3)
12
Allow the stock to cool and use as required
13
The Homemade Vegetable Stock can be stored in the refrigerator for about a week