Basic Vegetable Stock
by Tarla Dalal
Added to 41 cookbooks
This recipe has been viewed 58459 times
Basic vegetable stock can help you with a lot of recipes – from soups to gravies. It has a neutral flavour and desirable consistency that make it very versatile. You can collect vegetable stock while cooking veggies for other items like subzis, pulaos, etc. , and use it on the same day, or store it in the fridge for using later. However, to ensure freshness and flavour, do not stock for more than a day.
- Boil 3 cups of water in a deep non-stick pan.
- Add the cauliflower, onions, cabbage, carrots and celery and boil on a high flame for 10 minutes.
- Strain the water using a strainer and discard the vegetables.
- Use as required.
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