Seasoned Vegetable Stocks AKHNIR JHOL

There is something deeply spiritual about turning what we usually discard into “liquid gold.” As a chef who follows the “waste not, want not” philosophy, I’ve fallen in love with the Vedic tradition of Seasoned Vegetable Stocks AKHNIR JHOL. This isn’t just a reject pot of scraps; it’s a deliberate, slow-simmered reservoir of nutrition that honors the axiom “Annam Brahma” (Food is God). Whether you are looking for a vegetarian broth substitute or simply want a healthy homemade stock to elevate your dals and soups, this Vedic cooking technique is a game-changer. By sweating root vegetables in ghee before simmering, we unlock a depth of flavor that store-bought cubes just can’t match.

This root vegetable stock recipe is the cornerstone of a zero waste kitchen. By utilizing a slow-sweating technique common in Vedic cooking, we transform humble ingredients into a nutrient dense vegetable soup base. Unlike quick-boil methods, Seasoned Vegetable Stocks AKHNIR JHOL relies on caramelizing vegetables in ghee to create a liquid nutrition for stews that is far superior to water.

The Vegetables (The Base):

• Fat: 2 tbsp (1 oz / 30 ml) ghee or unsalted butter.
• Carrots: 3 large carrots (approx. 0.5 lb / 225g), scraped and coarsely chopped.
• Celery: 3 large celery stalks with leaves (approx. 0.3 lb / 150g), coarsely chopped.
• Potato: 1 medium-sized potato (approx. 6 oz / 170g), cut into 0.5-inch (1.3 cm) cubes.
• Turnip: 1 large turnip (approx. 0.5 lb / 225g), coarsely chopped.
• Tomatoes: 2 overripe tomatoes (approx. 0.6 lb / 300g), coarsely chopped.

The Liquid & Aromatics (The Flavor Profile):

• Water: 12 cups (3 quarts / 2.8 liters) cold water.
• Bay Leaf: 1 small cassia or bay leaf.
• Coriander: 2 tbsp (0.35 oz / 10g) whole coriander seeds.
• Cumin: 1 tsp (0.1 oz / 3g) whole cumin seeds.
• Pepper: 0.5 tsp (0.05 oz / 1.5g) black peppercorns.
• Ginger: 0.5-inch (1.3 cm) piece of fresh ginger root, scraped and cut into thin julienne strips.
• Cloves: 3 whole cloves.
• Salt: 2 tsp (0.4 oz / 11g) salt (adjust to taste).

How to Make Seasoned Vegetable Stocks AKHNIR JHOL

Yields: About 10 cups (2.5 liters) Prep time: 10 minutes | Cook time: 1 hour 30 minutes

1. Melt the fat and sweat the vegetables. Place an 8-quart (7.5 liter) heavy-bottomed stockpot over moderately low heat. Add the 2 tbsp (30 ml) of ghee or unsalted butter. Once melted, add the chopped carrots, celery, potato, and turnip. Cook slowly, stirring occasionally to coat the vegetables in the fat, for exactly 15 minutes. This “sweating” process is the secret to a ghee enriched broth.
2. Add liquid and aromatics. Stir in the 12 cups (2.8 liters) of water, the chopped tomatoes, bay leaf, coriander seeds, cumin seeds, black peppercorns, julienned ginger, cloves, and salt. Increase the heat to high and bring the mixture to a rolling boil.
3. Simmer to extract flavor. Once boiling, immediately reduce the heat to low. Partially cover the pot with a lid and let it simmer gently for 1.25 hours (75 minutes). This slow extraction makes it a perfect vegetarian broth substitute or Ayurvedic vegetable stock.
4. Strain and store. Remove the pot from the heat. Carefully pour the contents through a fine-mesh sieve or colander into a large clean bowl or container to separate the liquid from the solids. Press the vegetables against the mesh to extract all the juices.
5. Cool and freeze (optional). Let the Seasoned Vegetable Stocks AKHNIR JHOL cool to room temperature. If meal prepping, pour the cooled stock into ice cube trays and freeze. Once frozen, pop the cubes out and store them in a freezer bag for a healthy homemade stock ready on demand.

Nutritional Information

Estimates per 1 cup (240ml) serving based on the ingredients provided.

• Calories: 35 kcal
• Total Fat: 2.5g (from Ghee)
• Total Carbohydrates: 3g
• Protein: 0.5g
• Sodium: 460mg (varies based on salt usage)

Chef’s Pro Tips for Perfect Stock

• Don’t Rush the “Sweat”: The most critical step in this root vegetable stock recipe is the first 15 minutes. Gently cooking the vegetables in ghee releases fat-soluble flavor compounds that water alone cannot extract. This creates a foundation of flavor that distinguishes a ghee enriched broth from plain boiled water.
• Start with Cold Water: Always add cold water to the hot vegetables. As the water temperature rises slowly, it allows for a more efficient extraction of proteins and flavors from the vegetable cells, resulting in a clearer, more aromatic Ayurvedic vegetable stock.
• Simmer, Don’t Boil: Once the pot reaches a boil, immediately turn it down. A violent, rolling boil will emulsify the fat and break down the vegetables too much, leading to a cloudy and muddy-tasting stock. A gentle simmer ensures a pristine, golden liquid.
• The “Ice Cube” Hack: Since this recipe yields about 2.5 liters, freeze the concentrate in ice cube trays. These “flavor bombs” are perfect for dropping into sautéed dishes or rice pilafs for an instant boost of liquid nutrition for stews.

Frequently Asked Questions (FAQ)

1. Can I make this stock Vegan? Yes. While the traditional Vedic method uses ghee for its nutty aroma and health benefits, you can easily substitute it with a high-quality oil like coconut oil or olive oil to create a purely vegan vegetarian broth substitute without losing the technique’s benefits.

2. How long can I store homemade vegetable stock? This healthy homemade stock will stay fresh in the refrigerator for 4–5 days in an airtight container. For long-term storage, freeze it for up to 3 months. Freezing it in smaller portions makes it easier to use in a zero waste kitchen.

3. Why do you use root vegetables instead of leafy greens? Root vegetables like carrots, turnips, and celery root are hardier and can withstand the 1.5-hour simmer without turning bitter. This makes them ideal for a robust Seasoned Vegetable Stocks AKHNIR JHOL. Leafy greens tend to break down too quickly and can overpower the delicate spice balance.

Conclusion

Embracing this Root vegetable stock recipe is more than just a culinary task; it is a step toward sustainable cooking methods that honor the ingredients we often overlook. By transforming simple trimmings into a nutrient dense vegetable soup base, you elevate every dish that follows, from simple rice to complex curries. Whether you are seeking a vegetarian broth substitute or simply want to add liquid nutrition for stews to your diet, Seasoned Vegetable Stocks AKHNIR JHOL delivers unmatched depth. I hope this inspires you to keep a zero waste kitchen and discover the magic of Vedic cooking techniques in your own home.