Vegetable stocks are super easy to put together. All you need is a little patience, veggies and flavor choice. I always make fresh stocks and not use the shop bought ones or cubes.
The quickest way is to use a pressure cooker and a more elaborate way shall be to make it in an open pot. Whichever way you choose, the most crucial element is to caramelize the vegetables in oil and spice profile of your choice.
Since I was using beets, I used some thyme, garlic,fennel seeds and bay leaf.
Here is all that you will need:
1 tbsp… flavour-less oil
2… small onions – Quartered
250 gms… bottle gourd – chopped
2… Medium size carrots
2… medium size beets- peeled and quartered
100 gms… snake gourd
5-6.. florets of cauliflower
5-6… florets of broccoli
1/2 … green apple
1 tsp… fennel seeds
1 tsp.. thyme
3 … cloves of garlic or 1 tsp roasted garlic
4.5 cups of water or enough to cover the vegetables and going an inch above them
A heavy base pan
Muslin cloth and colander
- Heat oil in the pan. Add thyme, fennel, bay leaf, onion and garlic.
- Once they change colour, add carrots, broccoli, cauliflower, gourds, apple and beets.
- They will try to stick to the pan once they being caramelizing.
- using the spoon move them often.
- Add some salt to ensure the moisture escapes.
- Once you see a nice char add water.
- Bring it to the boil and reduce the heat to medium low.
- Let it bubble for 1.5 hours.
- Strain the stock using the colander and cloth.
The stock can stay up to 10 days in a refrigerator. Fill it in a clean dry jar and use later.