The winter season is setting in and so is our desire to dig in wholesome soups and other such warm treats. To make these, one of the most used ingredients is vegetable broth. Do you agree? It's also a better alternative to water because it carries the goodness of many vegetables together and thus, a whole lot of nutrients. Therefore, many people go for store-bought vegetable stocks. But, why would you do that if you can make some fresh stock at home? Struggling with the recipe? Worry not. Chef Guntas Sethi has shared a finger-licking option for vegetable broth on Instagram.
In the caption, the chef wrote, “For everyone who has been quipping for this one recipe. It's a staple in my kitchen and always comes to good use for soups and gravies!”
Guntas Sethi also mentioned, “Stocks add a deep and rich flavour to your food and makes it easy to cook!”
Vegetable Stock Recipe I How To Make Veg Broth:
Ingredients
- Onion (roughly chopped) – 2
- Mushrooms (cubed) – 8 to 10
- Spring onions – ¾
- Carrots (roughly chopped) – 2
- Green stalks (leek) – 2
- Celery - 3 stalks
- Sprigs of thyme – 2 to 3
- Bay leaves – 2
- Peppercorns – 7 to 8
- Garlic – ½
- Water – 2 litres
- Coriander leaves
How To Make Vegetable Stock:
Step 1: Take a pot, put roughly chopped onions, spring onions, garlic, mushrooms, carrots, leeks, black peppercorns and mix it all together.
Step 2: Add some boiling hot water to it. Bring it to a simmer along with some bay leaves and fresh sprigs of thyme.
Step 3: Mix it well and add some coriander and celery. Bring it to a boil and then, get it to a simmer. Cover it and let it cook for 45 minutes to 1 hour until all the flavours have been infused.
Step 4: Strain it using a mesh cloth and a sieve and your vegetable stock is ready.
Chef Guntas Sethi often shares yummy and interesting recipes on Instagram. Once, she showed how to make a drool-worthy aloo chaat dip, through a video. For this, you need to take cubed boiled potatoes and add some spices to it including oil, salt, red chilli powder, jeera powder, pudina powder and chaat masala. Put that into an air fryer until golden and crispy. Take curd in a bowl and put some sugar, jeera powder, pudina powder, red chilli powder, jeera powder, chaat masala and some salt into it. Now, assemble the dip. In a container, place the curd preparation at the bottom and spread some green chutney on top of it. Spread some tamarind chutney on it. Layer it with air-fried potatoes. Garnish it with some crushed papdis and repeat the same step. Finally, decorate the dish with some sev, chilli powder, jeera powder, pomegranate seeds and freshly chopped coriander leaves.
Don't forget to try out these recipes at home and share your feedback with us.
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