Vegetable brown stock
Rich, full-bodied stock, slow-simmered and blended. Makes 6 cups
A hearty stock that's simmered for 2 hours, then blended and strained, so the potato gives it body. Its deeper flavour suits thick soups, gravies and stews. Freeze it in portions so it's ready when you need it.
- Total time
- 140 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/4 doneStep 1: Place 3 carrots, 8 oz French beans, 2 onions, 2 large potatoes, 2 large tomatoes and 5 ½ oz cabbage in a large saucepan with 5 ¾ cups water. Bring to the boil.
10 minStep 2: Cover the pan and simmer gently for about 2 hours.
120 minStep 3: Cool slightly, then blend and strain.
Step 4: Keep in the fridge for 3 days, or freeze in portions.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 2 g
- Carbs
- 13 g
- Fat
- 0 g
- Fibre
- 3 g
Nutrition values are estimates.
Badal Patel
Good to know
- How long does vegetable brown stock take?
- About 140 minutes in total: 15 minutes to prepare and 125 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of large tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sugar syrup
Sugar syrup (chashni) is the base of many Indian sweets, and recipes ask for it at different stages. A light syrup is for soaking sweets and sweetening drinks. One-thread and two-thread syrups are boiled longer so the sweet sets. You can make it with milk instead of water for some sweets.
Paneer
Home-made paneer is softer and creamier than shop-bought, and it takes just milk and a little citric acid. Hot milk is curdled, the whey drained off and the curds pressed into a block that slices cleanly into cubes. Use it in curries such as paneer makhani and mutter paneer, in parathas or in tikka.
White sauce
The classic white sauce behind pasta bakes, lasagne, baked vegetables and creamy soups. Butter and flour are cooked together first so the sauce tastes of nothing raw, then milk is whisked in until it turns thick, glossy and smooth. Use it straight away, or keep it covered in the fridge for up to 2 days.
