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:
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:
Cooking 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.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Steamed Rice with Edamame and Vegetable Stock (One Pot Recipe) Steamed Rice with Edamame and Vegetable Stock (One Pot Recipe)
I wanted to make a slightly savory steamed rice for my family. This is enough for a family of four (to our standard, that is!).I used basmati rice for this. You might want to reduce the water if you're using short or medium grain rice. Add more salt and even garlic if you prefer it that way.
-
Purple People Eater Soup!! Purple People Eater Soup!!
I had beets that needed to be made into something. Why not a soup?I tried to find a recipe that I liked, but either it didn't sound good or the directions were not helpful.The purple sweet potatoes were added to give the soup it's purple coloring. You can use whatever potatoes suit you. This was my first time making a soup and throwing ingredients together.So here is my take on a beet and potato soup. I hope you enjoy!!**serving size is dependent on how big and hungry a person is. If serving small cups can easily feed 8-10 people**
-
Shrimp and Avocado Salad With The Best-Ever Aurora Sauce Shrimp and Avocado Salad With The Best-Ever Aurora Sauce
I love shrimp and avocado, and I wanted to eat it in the tastiest way possible.Cook the shrimp by boiling it, or use whichever cooking method you prefer. For about 3 servings. Recipe by uronn
-
Winter Vegetables & Noodles Winter Vegetables & Noodles
This is a good way to use up leftovers, but it doesn't take long to make from fresh as long as the beets are precooked (if no fresh beets are available, pickled beets work well, too). Make it with or without pre-cooked chicken.
-
Breadmaker Beet Bread Breadmaker Beet Bread
My husband hates beets. Needed to find a way to use a can of beets that he would like. Can't taste beets at all!
-
Rotisserie Chicken Stock Rotisserie Chicken Stock
One night I was a little lazy and got a rotisserie chicken to make sandwiches, I knew I didn’t want to waste the little meat still left in the carcass. You can use what you have on hand.
-
Carrots and Beets Carrots and Beets
If your beets or/and carrots come with tops you just paid for both so cut and set aside the top use them for another recipe. Some people were brought up with beet dishes. Beets are sometimes rejected because of the popular canned pickled beets. Fresh beets according to the way they are prepared are a bit different. This is a great pairing.
-
Easy homemade cottage cheese Easy homemade cottage cheese
I love how easy this is, cooking with it is just the best
-
2 in 1 Roasted Garlic 2 in 1 Roasted Garlic
I had a bag of garlic I needed to use up soon and this is the way we roast garlic in class and at work. It's my favorite way to do it because you're getting the best of both worlds. Not only are you roasting the garlic you're also infusing the oil as well. You can save the oil and use it later.
-
Cast Iron (Seasoning and Care) Cast Iron (Seasoning and Care)
I used to hate cooking with cast iron because of the extra maintenance. But once I learned a few steps to take, it is my favorite thing to do now. You can't match the flavor that comes off cast iron and they will last forever.
-
Shiso Seed Kimchi Shiso Seed Kimchi
I harvested lots of shiso seeds, so I decided to make this.I love the taste of kimchi, so I tried to make this.Let it soak in salt water for a while to remove any acridity and squeeze well. Recipe by Nanakure-pu -
California Farm Glazed Summer Beetroot and Mandarin Dinner Salad California Farm Glazed Summer Beetroot and Mandarin Dinner Salad
April-May is the best time to plant summer beets here, tender and ripe in July, they get woody after that. We plant Detroit Red, a traditional deep red round beet, and eat the tender tops in salads. Summer beets cook quicker and are milder than winterbeets, they glaze well and pair well with mandarins in summer dinner salads. The beet juice makes a special salad dressing.#GoldenApron23
More Recipes
Comments