Fat Free Vegetable Stock Recipe
Summary
Preparation Time5 MinCooking Time2 Hr 0 Min
Ready In2 Hr 5 MinDifficulty LevelEasy
Health IndexHealthyServings1
Ingredients
| Butter | 1 Tablespoon | |
| Onions | 4 Large, sliced | |
| Carrots | 2 Medium, sliced | |
| Turnips | 2 Large, sliced | |
| Parsley | 1 Tablespoon, chopped | |
| Celery | 1 Tablespoon, chopped | |
| White beans | 2 Cup (16 tbs) | |
| Garlic | 6 Clove (5gm), chopped | |
| Cloves | 4 | |
| 2 bay leaves (tej patta) | ||
| Dried thyme | 1 Teaspoon | |
| Black peppercorns | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Water | 10 Cup (16 tbs) | |
Directions
Melt butter in a large scrupulously clean pan over low heat.
Raise heat to moderate and add onions and carrots.
Stir-fry till golden brown.
Add remaining ingredients and simmer gently for 2 hours.
Set aside to cool.
Refrigerate till cold.
Strain carefully through a damp muslin cloth.
Cover and store in the refrigerator.
Use within 2 days.
The stock keeps well in the freezer for upto 3 months.
Raise heat to moderate and add onions and carrots.
Stir-fry till golden brown.
Add remaining ingredients and simmer gently for 2 hours.
Set aside to cool.
Refrigerate till cold.
Strain carefully through a damp muslin cloth.
Cover and store in the refrigerator.
Use within 2 days.
The stock keeps well in the freezer for upto 3 months.
Chef
