Thursday, August 21, 2014

Vegetable Broth / Stock

Vegetable broth / stock

Broth / stock, water that has been boiled with vegetables or meat or both for long time. It can be used in preparing soups, gravies, sauce or rice. 
  


Vegetable broth / stock
Prep Time : 10 min
Cook time : 40 min
Ingredients:
  • Onions -1/2
  • Carrots - 1 
  • Potato - 1
  • Broccoli - 6 florets ( I am using steams)
  • Cabbage - 1/4 piece
  • Corn - 1/4 cup
  • Garlic cloves - 4, minced 
  • Bay leaf - 1
  • Freshly ground pepper - 1 tsp
  • Salt - 1/2 tsp
  • Water - 5 cups
  • Oil - 2 tsp 
Preparation:
  • Wash the veggies and cut them into 1 inch pieces.
  • Heat  oil in a pot and fry bay leaf and garlic for a min.
  • Add all the veggies and cook for 10 min.
  • Then add water and salt and bring to a boil.
  • Lower heat and cook for 30 min uncovered.
  • Discard veggies from the broth.
  • Cool and refrigerate any leftover.

Note:
  • Can use any vegetables such as mushrooms, eggplant, asparagus, bell peppers, peas,celery root......
  • If have leftover cool it and refrigerate a week or freeze it for later.





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