Vegetable stock paste
Once you have made your own stock paste, you won’t want to use store-bought again
Servings
Makes around 700ml (equivalent to 40 stock cubes)
About this recipe
Homemade stock paste adds ‘umami’ flavour to any dish. Keep a jar handy in your fridge at all times.
Ingredients
200g celery, cut into 2 cm lengths
2 large carrots, cut into chunks
1 onion, quartered
1 large tomato, quartered
1 courgette, cut into chunks
1 clove garlic, peeled
50g fresh mushrooms, halved
5g each of basil, sage & rosemary
20g parsley
1 tbsp olive oil
200g unrefined rock salt e.g. Himalayan
Instructions
Step 1
Place all the vegetables in a food processor and blend for 10 seconds, or until finely chopped.
Step 2
Transfer the vegetables to a large saucepan and add the oil and salt. Simmer on a low to medium heat for 30 minutes, stirring frequently to prevent the bottom from sticking.
Step 3
Leave to cool, then return to the food processor and blend until smooth. Store in sterilised glass jars (run the jar and lid through a dishwasher, then place in the sink, fill with boiling water and leave to stand for 5 minutes). Keep the paste the fridge.
Step 4
Dilute each heaped teaspoon of stock paste with 400g water when using as stock.
Nutrition
Free of preservatives and other ‘nasties’ this stock paste will last in your fridge for up to 6 months. You can also freeze it – due to the high salt content, it won’t freeze solid, so can be scooped straight from the freezer.