Homemade Vegetable Stock is made by boiling a motley of veggies like celery, carrots, onion, garlic et al in water along with olive oil. Also called as bouillon or broth, this stock is choke full of flavours and guarantees to take your dishes to a next level. Here is how to make it from scratch.
100gDried MushroomsUse fresh if dried are not available
Add all the ingredients in a large pot and bring the mixture to a boil.
Once the mixture comes to a boil, reduce the heat to low. Cover and let the stock simmer for an hour.
Strain the stock and let it cool.
Store in refrigerator for up to a week and use as and when required
If you are making a Vegetable Stock, avoid adding vegetables such as Tomatoes, Beetroot, Cabbage, Potatoes, Turnips, Zucchini, Asparagus, Kale, Brussels Sprouts etc. Starchy Vegetables such as Potato and Turnips will make your vegetable stock gummy. Tomatoes makes it too pulpy, Zucchini, Kale, Brussels Sprouts, Cabbage can make it taste bitter, and Beetroot turns your stock red.