How to Make Vegetable Stock

Misha Singh  |  Updated: March 31, 2017 15:06 IST

How to Make Vegetable Stock
  • Vegetable stock is highly recommendable for a good nutritional balance.
  • Vegetable stock hardly contain calories.
  • Vegetable stock and broth do not differ much.
Stock is the basic liquid element that adds depth to most dishes like curries, soups and sauces. This flavourful liquid is prepared by simmering a variety of ingredients in water for hours. Vegetable stock can be prepared at home using fresh produce. It is rich in minerals and vitamins, given the use of nutritious veggies. People usually get confused between a stock and a broth. They do not differ much, except that a broth contains more seasoning than stock. 

For your vegetable stock, you can use onions, garlic and other herbs such as parsley or thyme. These are high on sodium and therefore, you can avoid sprinkling table salt to make a healthy concoction. You can even add carrots, mushrooms and celery to create a wonderful base and add flavour. Avoid using potatoes or turnips as they will make your stock gummy. A quick tip would be to use the same quantity for every vegetable you add in order to balance out the flavours and texture. 
The parts of the vegetables that are not often considered unusable such as carrot skin or celery leaves can be added in the stock. This is commonly called a Mirepoix which is a combination of vegetables like onion, carrot and celery. Herbs and spices like parsley, bay leaves and thyme may also be used. 
Preparation of the stock

Ingredients: Veggies like carrots, onions, celery, cabbage, garlic and beans dipped in water. You can even use some seasonal veggies but go for the light-coloured ones. Method: Chop the vegetables finely. Add all of them in a pot full of water. Make sure you add enough water as it needs to simmer for some time. Add 2 teaspoons of olive oil and 2 cloves. Stir it well and cover it. Let it simmer for 5-10 minutes - stirring frequently. If you use less water, the stock will be more concentrated. If you use too much water, it will be less flavourful. Once you see bubbles on the surface, lower the heat. Leave the stock for an hour so that the water gets infused with the natural flavour of the vegetables. Once done use a slotted spoon to remove the vegetables. Take a strainer and a big bowl to strain the stock properly. Use when required. 


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