Vegetable Stock Paste
This recipe is for a handy, versatile, all-natural stock concentrate – containing no nasties! Quick & easy to make, the whole batch good for up to 8 litres of liquid stock. It lasts ages too!
Servings: 8 Litres' worth
Equipment
- Food processor
Ingredients
- 200 g celery
- 1 zucchini/courgette
- 2 carrots
- 1 tomato
- 1 bay leaf
- small handful basil leaves (about 6g)
- small handful sage leaves (about 5g)
- small handful rosemary leaves (about 5g)
- big handful parsley leaves (about 20g)
- Chives (about 5g)
- Tablespoon whole black peppercorns
- 150 g rock salt
- Tablespoon olive oil
Instructions
- Chop Veg - roughly chop the celery, zucchini/courgette, carrots and tomato (no need to discard the core). Add to the bowl of a food processor.200 g celery1 zucchini/courgette2 carrots1 tomato
- Add Herbs - add the bay leaf, basil, sage, rosemary, parsley & chives.1 bay leafsmall handful basil leavessmall handful sage leavessmall handful rosemary leavesbig handful parsley leavesChives
- Process - until finely chopped. Scrape down the sides with a flexible spatula to make sure everything’s incorporated. Repeat blending as necessary.
- Cook - transfer the processed veg/herb mix to a heavy-based saucepan with a well-fitting lid. Add the peppercorns, rock salt and oil and stir well. Cover and cook over high heat for 15-20 minutes, stirring well every few minutes. The mixture will darken slightly and start to catch at the bottom when it gets dry enough.Tablespoon whole black peppercorns150 g rock saltTablespoon olive oil
- Process - transfer the mixture back to the food processor and process until smooth. Allow to cool slightly.
- Store - transfer stock paste to an airtight container and store in the fridge.