Veggie stock
I seldom used stock cubes as they usually contain low quality oils and tons of preservatives, and even organic ones often contain dubious ingredients. In these cases, do it yourself is the solution! This stock was, among other things, part of my Christmas presents and it was really appreciated, lots of people asked for the recipe!
Ingredients
500 gr onions
500 gr carrots
500 gr celery
200 gr green beans
200 gr parsley
200 gr tomatoes
200 gr zucchini
500 gr coarse salt
a few tablespoons extra-virgin olive oil
Method
First of all wash thoroughly and drain the vegetables. Chop them all very finely and put it in a pot (an earthenware one would be ideal), add salt and oil. If the vegetables are too coarse, you can use a blender after it’s cooked.
It must be cooked for around one hour and a half without adding any water. The salt will get lots of water out of the vegetables which will evaporate. In the end, you will obtain a thick paste. Put the stock in the jars while still hot, if you wish you could also top it with a little extra olive oil. It will last for a long time even out of the refrigerator, salt is a very good preservative, once opened keep in the refrigerator. If you have children, you can use this paste to make a good vegetable broth, just remember not to add other salt!
Thanks for the translation, I have to redo this stock cubes
Thank you for the recipe, I found it really useful!! It was also really appreciated both by my mum and by my mother-in-law
I am happy you enjoyed Lia, this stock are secure knowing what is done
How do you use it when, it’s ready?
@Azalais: I use it in two ways. If I want to make a vegetable broth, I just heat some water and melt some stock in it (I use about 1 teaspoon per liter as it is quite salty). You can also use it to add flavor to a soup or to stewed vegetables, in that case I just add a small amount, just remember to keep low on salt