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Fat Free Vegetable Stock

Diabetic.Foodie's picture
Ingredients
  Butter 1 Tablespoon
  Onions 4 Large, sliced
  Carrots 2 Medium, sliced
  Turnips 2 Large, sliced (Shalgam)
  Chopped parsley 1 Tablespoon
  Chopped celery 1 Tablespoon
  Haricot beans 2 Cup (32 tbs) (White Beans)
  Garlic 6 Clove (30 gm), chopped
  Cloves 4
  Bay leaves 2 (Tej Patta)
  Dried thyme 1 Teaspoon
  Black peppercorns 1 Teaspoon
  Salt 1 Teaspoon
  Water 10 Cup (160 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes
Servings: 
1

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