Vegetable Stock

Name: Vegetable Stock
Total time: 2700 s
Cuisine: Indian
Ingredients: 2 carrot; 6 cauliflower floret; 1 green capsicum; 1 onion large; cauliflower Stalk and center of; 2 corn cobs only; 1 tbsp olive oil; Salt pepper and; 6 cups water; 2 bay leaves

pinksocks @cook_7828550

I have made a variety of stocks in my kitchen over the years. Throwing the stalks of vegetables and cobs of the corn are a painful part of vegetable cleaning. They make the vegetable what it is.

pinksocks @cook_7828550

I have made a variety of stocks in my kitchen over the years. Throwing the stalks of vegetables and cobs of the corn are a painful part of vegetable cleaning. They make the vegetable what it is.

Saved

Ingredients

45 mins

2carrot
6cauliflower floret
1green capsicum
1onion large
cauliflower Stalk and center of
2corn cobs only
1 tbspolive oil
Salt pepper and
6 cupswater
2bay leaves

Saved

Steps

45 mins

1

In a pressure cooker, add the olive oil. Add the bay leaves and alll the vegetables, stalk and cob.
2

Let them brown a bit, it should take about 10-12 minutes or so.
3

Add water and put the lid on. Let it whistle for 2 on high and 1 on medium-low. Turn off the gas and let the steam escape.
4

Open the lid and drain the liquid in a pot through a strain. Let the stock bubble for a while, say 10 minutes.
5

Season with salt and pepper. Let it cool down and store in an airtight glass jar for upto 20 days in a fridge.
6

I used this stock to make two soups. Minestrone and Dumpling soup.