by Pallavi Purani

Vegetable Stock with Beetroot

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:

Print Recipe
Vegetable Stock with Beetroot
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.
Servings
Ingredients
  • 1 tbsp flavour - less oil .
  • 2 small Quartered onions . -
  • 250 gms bottle gourd - chopped .
  • 2 carrots Medium size .
  • 2 quartered beets . medium size - peeled and
  • 100 gms snake gourd .
  • 5 - 6 cauliflower florets of .
  • 5 - 6 broccoli florets of .
  • 1/2 apple green .
  • Salt .
  • 1 tsp fennel seeds .
  • thyme .
  • 3 or 1/4 tsps garlic garlic cloves of or roasted .
  • 4.5 cups water or enough to cover the vegetables and going an above them . of inchs
  • Equipment :
  • . A heavy base pan
  • . Big Spoon
  • . Muslin cloth and colander
Servings
Ingredients
  • 1 tbsp flavour - less oil .
  • 2 small Quartered onions . -
  • 250 gms bottle gourd - chopped .
  • 2 carrots Medium size .
  • 2 quartered beets . medium size - peeled and
  • 100 gms snake gourd .
  • 5 - 6 cauliflower florets of .
  • 5 - 6 broccoli florets of .
  • 1/2 apple green .
  • Salt .
  • 1 tsp fennel seeds .
  • thyme .
  • 3 or 1/4 tsps garlic garlic cloves of or roasted .
  • 4.5 cups water or enough to cover the vegetables and going an above them . of inchs
  • Equipment :
  • . A heavy base pan
  • . Big Spoon
  • . Muslin cloth and colander
Instructions
  1. Heat oil in the pan. Add thyme, fennel, bay leaf, onion and garlic.
  2. Once they change colour, add carrots, broccoli, cauliflower, gourds, apple and beets.
  3. They will try to stick to the pan once they being caramelizing.
  4. using the spoon move them often.
  5. Add some salt to ensure the moisture escapes.
  6. Once you see a nice char add water.
  7. Bring it to the boil and reduce the heat to medium low.
  8. Let it bubble for 1.5 hours.
  9. Strain the stock using the colander and cloth.
  10. The stock can stay up to 10 days in a refrigerator. Fill it in a clean dry jar and use later.


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