Vegetable Stock Recipe

       What are Vegetable Stocks?

The Vegetable stock is a flavourful liquid. In vegetable stock, we can use carrots, onion, celery, parsley, herbs and mushrooms. The vegetable stock always tastes better than boxed or canned.

Nutritional value:-

1 Cup (220grams)= 13 calories

Protein 0.5 grams, vitamin A 13% and Vitamin C 1.5%.

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Description:-

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Features & Details:-

• Colour - Brown, Beige; Material - Assam Plywood Board And Hard Wood (Kikar) Borders. Pack Of 1 Carrom Board With Coins.
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French:- Fond de légumes

Ingredients:-

1. Vegetables, 2 kg
2. Water, 4.5 litres
3. Sachet d'épices
4. Yields, 4 litres

Method Of Cooking:-

1. Clean and wash the vegetables to remove any dirt.
2.  Cut the vegetables into fine pieces to extract the maximum flavour.
3. Boil vegetables in cold water and simmer for an hour. Add the sachet 30 minutes before the finishing time.
4. Skim the stock from time to time, as the impurities will rise to the top.
5. Remove from the fire and strain it.
6. And cool the stock immediately.
7. Strain the stock and cool immediately.

Remarks:-

• The ingredients of Sachet d'épices contain Cheesecloth cut to about 8" × 6", 10 spring thyme(fresh), 10 stems parsley(flat-leaf and fresh), 20 peppercorns, 3 garlic cloves(whole and fresh), 3-4 bay leaves(dried), twine(about 6")
• Strain the Stock by the muslin cloth 
• And cool the stock immediately.
• And then refrigerate the stock. 

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