Vegetable Stock
Vegetable stock is a light, flavorful, and nutrient-rich liquid base made by simmering vegetables and aromatics. It is versatile and used as a base for soups, stews, gravies, or as a light broth. This recipe highlights the natural flavors of broccoli, carrot, French beans, pumpkin, ginger, and garlic. It's a simple and wholesome way to extract nutrients and flavors from vegetables.
Ingredients
0
Instructions
Cooking Steps
In a large saucepan, add the chopped vegetables, ginger. Pour in 1 liter of water.
Place the saucepan over medium-high heat and bring the mixture to a boil.
Once the stock starts boiling, reduce the flame to low. Simmer uncovered for 35–40 minutes to allow the flavors to infuse into the water.
Remove the saucepan from heat. Allow the stock to cool slightly. Strain the liquid using a fine sieve or muslin cloth to separate the vegetables from the stock.
Use the vegetable stock immediately for soups, gravies, or sip it warm as a light broth. Store in the refrigerator for up to 3 days.