Vegetable stock although available in stores but using fresh home made gives great taste to your recipes. This is generally used in Soups, Lentil soups, Chinese dishes and any vegetable gravy entrees.
Ingredients
- 1 Red onion Cut in 4 pieces with skin
- 1 Pods Garlic
- 2 Bay leaves
- 2 Inches Cinnamon Stick
- 1 tbsp Crushed Black Pepper
- 2 stems Green Onion Use only bottom white part
- 2 stems Carrot Cut into 1 inch pieces
- 4 inches Celery Cut into 1 inch pieces
- 5 Cloves Cauliflower( gobhi)
- 1 Brinjal/Eggplant Cut into cube size
- 3 inches Ginger
- 1 Cup Spinach
- 5 stemps French beans Cut into 1 inch pieces
- 2 Tomatoes Cut into 4 pieces
- 1 Bell Pepper - Green
- 1 cup Cabbage chopped in big pieces
- 1 Zucchini
- Any vegetable you like can be added
Instructions
- Rinse all the vegetables in running water and chop them as mentioned in ingredient section
- Add all the chopped vegetables into a pressure cooker an fill with water until all the vegetables are dipped. In case you don't have a pressure cooked, you can cook in a pot.
- Close the pressure cooker lid, initially heat at high flame until pressure is build, then set to low-medium heat and simmer it for 45 minutes. If you are using pot, simmer it for 60 minutes.
- Let the pressure cooker cool down naturally before opening the lid.
- Strain the stock to a big bowl using big filter. Let the vegetable in filter for some time so that it drains out all the stock to bowl.
- Fresh Vegetable stock is ready to be used. Store the stock in refrigerator. Tips: To store it for long time, make ice cubes of stock and store in zip lock bag in freezer.
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