Learn How To Make Vegetable Stock

Vegetable Stock

Methods:

1. Gather all Vegetables and herbs wash and peel them according to its nature and roughly chop them, add into a stock pot and keep on the range.

2. Cover the vegetables with enough water(1.ltr) that you can easily stir them in the pot. Less water means that your stock will be more concentrated;more water makes a lighter-flavored stock.

3. Set the pot wver medium-high heat and bring it to just under a boil. Once you start to see some bubbling around the edges of the pot, turn the heat down to medium-low.

4. Take the pot off the stove and remove all the vegetables with a slotted spoon. Set your strainer over a big bowl and line it with cheese cloth or coffee filters. Pour the stock through. Divide the stock into storage container. Coll completely, and then freeze for later use.

Note : Simmering time 20 to 30 minutes

Recipe Name and Quantity.

Cold water = 1 liter.

Onions = 100 gms.

Carrots = 50 gms.

Celery Stalks = 50 gms.

Thyme Fresh = 4-5 Springs.

Bayleaf = 1 pcs.

Parsley = 1 Bunch.

Peppercorn Whole = 1 Teaspoon.

Optional Vegetables = you can add Leeks,Fennel,Tomato,Mushroom,Mushroom steams Parsnips.