Brown Stock ( Mexican Cooking)
by Tarla Dalal
Added to 31 cookbooks
This recipe has been viewed 13365 times
Brown stock is the essence of several veggies including tomatoes, which gives it a brownish colour and tangy flavour as against the colourless looks and bland taste of plain vegetable stock. Brown stock can be used to make delicious soups, gravies or even noodle preparations. Try to use it on the same day, or refrigerate and use it the next day itself, to ensure that its flavour and aroma are not lost.
- Boil 6 cups of water in a deep non-stick pan.
- Add 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||280.3 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||12.8 mg|
|Folic Acid||15.6 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.