Basic White Stock
by Tarla Dalal
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Added to 37 cookbooks
This recipe has been viewed 48561 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.
- Boil 5 cups of water in a deep non-stick pan.
- Add all the vegetables and boil on a high flame for 10 minutes.
- Strain the water using a strainer and discard the vegetables.
- Use as required.
Nutrient values per cup
|Vitamin A||18 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||18.5 mg|
|Folic Acid||11.3 mcg|
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