Brown Stock ( Soups and Salads Recipe )
by Tarla Dalal
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Added to 6 cookbooks
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A slow cooking process lends this Brown Stock an amazing flavour and rich aroma, while a wise combination of veggies gives it a pleasant brown tinge, which radiates to the soups that this stock is used in.
You will enjoy the appetizing flavour of tomatoes and onions as well as the fresh and sweet flavour of spring vegetables like carrots and French beans. Although it does not have a significant flavour, bottle gourd gives this stock a nice texture and adds to the volume too.
- Combine all the vegetables along with 8 cups of water in a deep non-stick pan, mix well and boil on a medium flame for 20 minutes or till it reduces to ¾ of its quantity.
- When cool, blend in a mixer till smooth and strain it using a strainer.
- Use as required.
Nutrient values per cup
|Vitamin A||169.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||9.4 mg|
|Folic Acid||12 mcg|
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