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8 Jan 2014

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.

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