Vegetable Stock
Serves stock for 14 -16 cups
Note: The Measurement always is 1:1:1 (Any bowl, cup or grams u take)
Onions and Celery are mandatory vegetables.
Onions – 150gms (Red onions can be substituted)
Celery – 150 gms (Ajwain can be used, one teaspoon)
Kohlrabi – 150 gms ( Other vegetable options for the white stock- Leeks, Fennel, Parsnip, Corn)
Carrot – 150 gms ( Other veg options are Beetroot, Radish, Red Radicchio, for Red stock – Any red meat bone can be added too.
Tomato – 150 gms
Italian Herb: Altogether 1 Tablespoon
Parsley – One big pinch
Thyme – One big pinch
Basil – One big pinch
Oregano – One big pinch
Rosemary – One big pinch
Black pepper – 15 nos, 1 teaspoon
Star Anise – 1 whole
Bay leaf – 3 small leaves
Cilantro/Coriander leaf – One teaspoon fresh
Optional herbs in case of no Italian herbs available
Cumin seeds – 1 teaspoon
Coriander seeds – 1/4 teaspoon
Cloves – 4 nos
Cinnamon – 1-inch stick
Fennel – 1 tablespoon
Bay leaf – 3 small leaves
Pepper – 20 nos
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