Vegetable stock concentrate

 

 

This is one of my all-time favourite things to make in my Thermomix.  It keeps for 4 months in the fridge, and can easily be frozen.  I use this in soups, risottos, stews, and love adding a little to the water when making rice.   Recipe from Everyday Cooking for Every Family

Ingredients

·         4 sticks of celery, roughly chopped, keep leaves on

·         2 carrots, roughly chopped

·         1 onion, peeled and cut in half

·         1 tomato, halved

·         1 zucchini, roughly chopped

·         1 clove garlic, peeled

·         1 bay leaf

·         1 bunch of fresh parsley

·         Few leaves of each basil, sage and rosemary

·         150 g rock salt

·         1 tbsp olive oil

 

Instructions

1.       Place all vegetables in TM bowl and chop for 10 seconds, speed 6.

2.       Add salt and oil and cook for 20 minutes at Varoma temperature on speed 1.  Place simmering basket on top of lid instead of measuring cup.  Place measuring cup on lid before step 3.

3.       Mix by slowly turning the speed dial to speed 6 then pulverising for 1 minute on speed 9.

4.       Store jar in the refrigerator

General Tips

Use 1 tbsp of stock paste to 500 ml water, or 1 tbsp to replace one stock cube.

The high salt content is what preserves this paste, so if you reduce the salt content it will reduce the shelf life of this paste.