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Reference to Cooking Appetizing Vegetable Stock with Beetroot

Hoping to eat Vegetable Stock with Beetroot a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This page gonna guide you with helpful procedures on preparing a Vegetable Stock with Beetroot like a famous chef made.

Vegetable Stock with Beetroot

We hope you got insight from reading it, now let's go back to vegetable stock with beetroot recipe. You can have vegetable stock with beetroot using 18 ingredients and 10 steps. Here is how you do that.

To prepare an extraordinary Vegetable Stock with Beetroot, below are the materials required:

  1. You need 1 tbsp of flavour - less oil ..
  2. Get 2 small Quartered of onions . -.
  3. Prepare 250 gms of bottle gourd - chopped ..
  4. You need 2 of carrots Medium size ..
  5. Provide 2 quartered of beets . medium size - peeled and.
  6. Use 100 gms of snake gourd ..
  7. Take 5 - 6 of cauliflower florets of ..
  8. Use 5 - 6 of broccoli florets of ..
  9. Take 1/2 of apple green ..
  10. Get of Salt ..
  11. You need 1 tsp of fennel seeds ..
  12. Take of thyme ..
  13. Use 3 or 1/4 tsps of garlic garlic cloves of or roasted ..
  14. Get 4.5 cups of water or enough to cover the vegetables and going an above them . of inchs.
  15. Provide of Equipment :.
  16. Prepare of . A heavy base pan.
  17. Get of . Big Spoon.
  18. Take of . Muslin cloth and colander.

After preparing the components, next you are good to cook your tasty Vegetable Stock with Beetroot by following the guidances on this section:

  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..

Pour into a saucepan and bring to a simmer. Finely chop the remaining beetroot and leave to drain in a colander. Heat the oil and half the butter in a large casserole dish or saucepan. Add the onion and fry gently. Beetroot is a vegetable that contains nutritional benefits.

Recipe : Vegetable Stock with Beetroot

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