White Stock ( Soups and Salads Recipe )
by Tarla Dalal
Added to 18 cookbooks
This recipe has been viewed 20253 times
White stock not only helps in giving a nice taste to the dish but also when simmered gives an excellent aroma. . . Make sure you do not chop your ingredients too finely. Just halve or quarter them, so the water can reach the inside of the vegetable as well as the outside.
- Combine all the vegetables along with 4 cups of water in a deep pan and boil till it reduces to ¾ of its quantity. Keep aside to cool.
- Blend in a mixer till smooth and strain using a strainer. Use as required.
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