Brown Stock ( Mexican Cooking)
by Tarla Dalal
Added to 31 cookbooks
This recipe has been viewed 13791 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|
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