Nov 19, 2009


Mixed vegetables -- 1 big bowl
Water -- 1 1/2 liters
pepper corns -- 1 taspoon
Garlic -- 2 cloves

Wash and chop vegetables like carrot,tomato, french beans, celery, onion, cauliflower, cabbage, cucumber, potato(for thick stock) etc.

Boil it in water along with the pepper and garlic. Allow it to simmer on low flame until the stock is about one liter. Drain the stock. Squeeze out the vegetables to get the essence into the stock. Use as required.

This stock can be refrigerated for up to 3 days and frozen for a longer period.

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