Vegetable stock recipe 2

Servings: 1

Ingredients:

Content	Quantity	Comment
Vegetable peels	1 bowl	Onions, beans, potato, carrot, radish, cabbage, cauliflower, spring onion, broccoli
Water	2 glasses

Method:

Pressure cook the peels with 2 glasses of water and drain the water to a bowl.

Strain the stock using a tea strainer. Serve.

Note:

1. Do not use beetroot peels for this.

2. For a clear stock use only cauliflower and cabbage peels without the spices.

3. This can be used in soups, rasam and sambar recipes.