Homemade Vegetable Stock Recipe
Creating your own vegetable stock at home is an exquisite way to enhance the flavors of your culinary creations, making it a perfect foundation for soups, stews, risottos, and sauces. This homemade vegetable stock is not only simple to make but also packed with vibrant flavors that store-bought versions simply can’t match.
Ingredients
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 1 tablespoon |
| Carrots (Gajjar) | 3, peeled and cut into sticks |
| Spring Onion (Bulb & Greens) | 2 stalks, roughly chopped |
| Onion | 1, roughly chopped |
| Button Mushrooms | 1 cup, quartered |
| Celery | 1 stalk, peeled and chopped into big chunks |
| Garlic | 3 – 4 cloves, peeled |
| Parsley Leaves | 2 sprigs |
| Whole Black Peppercorns | 1 tablespoon, pounded |
| Bay Leaves (Tej Patta) | 3 |
| Raisins | 1 tablespoon |
| Water | 10 cups |
Nutritional Information
| Nutrient | Amount per Serving (approx.) |
|---|---|
| Calories | 50 |
| Protein | 1 g |
| Fat | 2 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
Instructions
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Sauté the Vegetables: Begin your journey by heating the extra virgin olive oil in a large saucepan over medium heat. Once the oil is shimmering, add the peeled and cut carrots, roughly chopped onions, quartered button mushrooms, chopped celery, and peeled garlic cloves. Sauté these vibrant vegetables together, stirring occasionally, until they are beautifully coated in the oil and begin to turn golden brown, which should take about 10 minutes.
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Add Flavorings: To the golden mixture, add the bay leaves, fresh parsley sprigs, and the raisins. Then, incorporate the crushed black peppercorns, followed by adding enough water to cover the vegetables completely—approximately 10 cups.
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Simmer: Bring the mixture to a gentle boil. As soon as you see bubbles breaking the surface, reduce the heat to very low and allow it to simmer gently for about 30 minutes. It’s essential not to stir the mixture during this time; maintaining the integrity of the vegetables will ensure a clean, cloud-free stock.
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Strain the Stock: Once the simmering time is complete, strain the vegetable stock into a large bowl, discarding the solid vegetables and herbs. This liquid is your fragrant, flavorful homemade vegetable stock.
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Cool and Store: Allow the stock to cool completely before using. You can store this delicious homemade vegetable stock in the refrigerator for up to a week, ready to enhance your favorite recipes whenever needed.
Usage
This homemade vegetable stock can serve as the base for a myriad of dishes, imparting a depth of flavor that elevates your meals. Use it in soups, stews, risottos, or as a cooking liquid for grains. The possibilities are as limitless as your culinary imagination!
Conclusion
By crafting your own vegetable stock, you not only embrace a healthier alternative to pre-packaged options but also engage in a delightful culinary process that fills your kitchen with fragrant aromas. Enjoy the rich flavors and the satisfaction that comes from preparing such a fundamental element of cooking. Happy cooking!
