Baby vegetables in Cilantro Lemongrass broth

The only herb that is nearly always in my fridge, and most likely in other Indian fridges too, is cilantro. The first thing I do after getting cilantro home is trim off the hard stalk portion, then wrap the leafy part in a paper towel, and this package then goes off into a plastic box, to be used as required. The cilantro stays fine for a couple of weeks.

If the stalks are particularly healthy and fresh, and if I have even a few additional minutes, one of the things I like to do instead of throwing the stalks away is to drop them into a large pan of water and bring the water to a boil. Add a few chunks of ginger either bruised by a pestle or grated, a few crushed peppercorns, some salt, and within about 15-20 minutes, a rather delicious cilantro-ginger broth is ready. Once strained, it can be sipped just by itself, or used as a base for soups, dal, or noodle dishes.



The variations on this simple basic are endless. Sometimes I add slices of lime or lemon to it, sometimes, a bay leaf. This time I used a couple of stalks of lemongrass, roughly cut into pieces and smashed, and let those boil with everything else, infusing the broth with the characteristic flavor of lemongrass.



To it, I added some fresh baby vegetables, such as baby carrots small enough to fit in the palm of one's hand, along with various baby squashes like zucchini, yellow crookneck, sunburst and pattypan, all so tiny that they barely needed to be halved. I let the vegetables cook in the clear stock for a few minutes until they were fork tender, garnished with a bit of finely chopped cilantro, and an austerely beautiful and surprisingly satisfying first course was ladled out.