### TranslatedIngredients: 1 tablespoon Extra Virgin Olive Oil,3 Carrots (Gajjar) - peeled and cut into sticks,2 Stalks Spring Onion (Bulb & Greens) - roughly chopped,1 Onion - roughly chopped,1 cup Button mushrooms - quatered,1 Stalk Celery - peeled and chopped in big chunks,3 - 4 cloves Garlic - peeled,2 sprig Parsley leaves,1 tablespoon Whole Black Peppercorns - pounded,3 Bay leaves (tej patta),1 tablespoon Raisins,10 cups Water ### PrepTimeInMins: 0 ### CookTimeInMins: 30 ### TotalTimeInMins: 30 ### Servings: 2 ### Cuisine: Continental ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making the homemade vegetable stock first heat olive oil in a large sauce pan over medium heat. Add carrots, onions, mushrooms, celery root and garlic all together and saute them till they are coated in the oil. Sauté the vegetables, stirring occasionally, until golden brown for about 10 minutes.Add in the bay leaves, the herbs and the prunes. Add in the crushed peppercorns and enough water to cover everything (about 10 cups).Bring the mixture to a gentle boil. As soon as the boil begins, drop heat to very low and simmer for about half hour. Do not stir while the mixture is simmering. Allow the vegetables to be intact and not break down in the simmering process. This will give you a clean cloud free stock.Once simmered, strain the Vegetable Stock into a large bowl. Allow the stock to cool and use as required. The Homemade Vegetable Stock can be stored in the refrigerator for about a week.
