Home Made Vegetable Stock RecipeSubmitted by: Rose Mary | Date Added: 22 Mar 2011
Listed in: Soup, Sauce, Stock
Onion - 1 (chopped)
Tomato - 1 (chopped)
Garlic cloves - 3 (minced)
Vegetable oil - 4 Tbsp
Chopped vegetables - 4 cup
(pick your choice of chopped vegetables from carrots, green peas, celery, leek, turnip, spinach, radish, brocholi, mushrooms etc)
Bay leaves - 2
Black peppercorns - 4
Cloves - 3
Fresh parseley - 3 stems
(You may experiment with any other spices or dried herbs of your choice to enhance flavour)
Water - one litre
Heat oil in a stock pot.
Add the onions and garlic and saute for about 3 minutes.
Lower the heat, add in the vegetables, herbs and spices and saute for another 3 minutes.
Add the water and cover the stock pot. Bring to boil, reduce the flame and simmer for about 30 to 40 minutes.
Dont simmer for more time or the flavours will degrade.
Remove from fire. Strain and allow to cool.
This can be refrigerated and used for up to 3 days in other recipes.
Salt can be added later rather than during the making of stock, as some vegetable flavours are extracted better without salt.
If you want to freeze and store for later use, make the stock really thick by boiling more, although flavours are better retained in the original way mentioned..
Photos (Click to enlarge) :
Post your comment:
This recipe has 0 pictures.
Add your comments.