Basic White Stock
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 37 cookbooks
This recipe has been viewed 43050 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|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.