How long does it take to make Homemade Vegetable Stock Recipe?

The total time to make Homemade Vegetable Stock Recipe is 30 minutes. Preparation takes 0 minutes and cooking takes 30 minutes.

How many servings does this Homemade Vegetable Stock Recipe recipe make?

This recipe makes 2 liters servings of Homemade Vegetable Stock Recipe.

What type of cuisine is Homemade Vegetable Stock Recipe?

Homemade Vegetable Stock Recipe is a delicious dish from the Basic & Advanced Cooking Techniques category.

Homemade Vegetable Stock Recipe

Name: Homemade Vegetable Stock Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 liters
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 Sultana Raisins; 10 cups Water

Archana Doshi

June 25, 2018

6773 Ratings

Homemade Vegetable Stock Recipe - Recipe image with step-by-step cooking instructions

Time:Prep: 0 M|Cook: 30 M|Total: 30 M

Makes:2 liters Servings

Meal:-

Cuisine:-

Homemade Vegetable Stock is fairly simple and quick to make and results in a delicious liquid that is packed with flavors and nutrients. All it takes is an assortment of vegetables, or even bits and bobs leftover in the fridge.

Odds and ends like half a carrot, or a cut tomato, some leeks, mushrooms, spring onions, or even lemon grass, that you would not otherwise have a use for. Herbs of any kind can be added to add a bit of extra flavour and punch to the stock. Once ready, homemade vegetable stock can be used as a base for Soups or even to cook rice, quinoa, or couscous. An easy way to boost flavor without adding extra calories.

Watch video recipe of Homemade Vegetable Stock Recipe

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 Sultana Raisins

10 cups Water

Instructions for Homemade Vegetable Stock Recipe

To begin making the homemade vegetable stock first heat olive oil in a large sauce pan over medium heat. Add carrots, onions, mushrooms, celery root and garlic all together and saute them till they are coated in the oil. Sauté the vegetables, stirring occasionally, until golden brown for about 10 minutes.

Add in the bay leaves, the herbs and the prunes. Add in the crushed peppercorns and enough water to cover everything (about 10 cups).

Bring the mixture to a gentle boil. As soon as the boil begins, drop heat to very low and simmer for about half hour. Do not stir while the mixture is simmering. Allow the vegetables to be intact and not break down in the simmering process. This will give you a clean cloud free stock.

Once simmered, strain the Vegetable Stock into a large bowl. Allow the stock to cool and use as required. The Homemade Vegetable Stock can be stored in the refrigerator for about a week.

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