Vegetable Stock , For Soups &Amp;Amp; Stocks - www.sikandalous-cuisine.blogspot.com Blog at Allrecipes.com - 245920

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Vegetable Stock , for soups & stocks 
 
Aug. 3, 2011 9:00 pm 
Updated: Apr. 13, 2014 9:05 am
Vegetable Stock

Fresh stocks are indispensable while creating sauces and soup . Nothing like a fresh home made stock to bring out the flavors in your soup / sauces and enhance the taste to amazing depths . The good news is that it takes a couple of readily available ingredients to make a delicious stock - which should be made in large quantities , packed in assorted sized bathes and frozen for later use .
Take 5 liters of water in which you slowly boil small quantities of raw vegetables such as :

2 Leeks ( or use ordinary onion if leeks aren't handy . )
4 Stalks of Celery chopped ( gives an amazing flavor )
1 table spoon Diced Ginger ( 2-3 pieces of Galanga also can be used )
6 Cloves of Garlic .
1-2 Bay Leaves .
10 Black Pepper Corns.
2 -3 Tomato diced .
Assorted Green Herbs.
Some Mushrooms  .
6" Chunk of roughly chopped Bottle Gourd / Ghia .
Green Beans .
1 Carrot
Light Soy Sauce for flavor.
1-2 Green Chilies .
2 Tablespoons Olive Oil .
Essentially go with what you have . Simmer the stock (covered) over very low heat for an hour . The trick to making good stock is to let the vegetables simmer gently ... allowing the flavors to infuse the liquid . Good stock also requires you to balance your ingredients well . You don't want it reeking of onions or overly sweet with to many carrots !

Once cooled , strain the liquid and discard the vegetables . Do not mash the vegetables through the strainer as you will end up with a pasty gooey stock ! Avoid spinach and peas in stock , cabbage and cauliflower too have very strong flavors so should be avoided while making stock , as should starchy vegetables . Potatoes too tend to cloud up stock ...

The vegetable quantities given above are suggestions , vary them depending on what you have handy , but do try and use fresh celery and mushrooms .
tyle="background-color:rgb(255,255,51)">
tyle="background-color:rgb(255,255,255)">End result should be about 2 1/2 liters of stock . 
Some ingredients used in making vegetable stock
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Ready for a long slow simmer
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Comments
Aug. 4, 2011 4:50 am
I have been making stocks from trimmings and surplus vegetables without regard of apperarance. I had always wondered what ingredients would be in a heathy and clear stock. Now, I know and have filed this recipe with my other special recipes. Thank you!
 
Aug. 7, 2011 1:00 pm
Good tips! I will have to try this! Buying stock seems like such a waste of money when you can do it yourself so easily!
 
Bina 
Apr. 13, 2014 9:05 am
Thanks for the tips. Have to put this together and freeze
 
 
 
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sikandalous cuisine

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