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Homemade Vegetable Stock Paste

By Meg Yonson

Keys2words - Vegetarian? Try our warming Homemade Vegetable Stock Paste
  • servings
  • Total -
Keys2words - Vegetarian? Try our warming Homemade Vegetable Stock Paste

Do you get a kick out of making your own kitchen staples like we do? If you've got some spare time over the weekend, this Vegetable Stock Paste becomes a very handy Sunday Cook-up as it will last you months!  

Servings:

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Ingredients

  • 3 celery sticks.
  • 3 medium carrots.
  • 1 medium onion, peeled and quartered.
  • 2 garlic cloves, roughly chopped.
  • 1 parsnip, peeled and roughly chopped.
  • 2 large flat mushrooms, roughly chopped.
  • 1 teaspoon freshly ground black pepper.
  • 1 bunch fresh parsley, leaves and stems roughly chopped.
  • 1 bunch fresh basil, leaves only.
  • 2 thyme sprigs, leaves only.
  • 2 bay leaves.
  • 2 rosemary sprigs, leaves only.
  • 100 g sea salt.
  • 1 tablespoon olive oil.
  • 2 tablespoons apple cider vinegar.

Directions

1. Peel, wash and roughly chop all the vegetables.

2. Process all the ingredients besides the parsley and basil leaves until a small, rough chop forms. Depending on the size of your food processor, you might need to process in batches.

3. Transfer to a large pan, add the salt, oil and apple cider vinegar and combine with a spoon. Cook over a very low heat until the liquid evaporates (about half an hour). Ensure you are stirring frequently to avoid the bottom catching and burning and to make sure the entire contents are cooked evenly.

4. Transfer back into the food processor with the parsley and basil leaves, puree for at least one minute until you form a very smooth paste. If you want a very concentrate paste, again reheat the mixture in a large non stick pan for about 10-15 minutes, stirring carefully, however this isn’t necessary.

5. Transfer mixture into a jar or container to store. We also like adding this stock paste into ice cube trays as they make the perfect portion sizes.

To use: mix 1 teaspoon vegetable concentrate stock with 1 litre of hot water and adjust on your personal preference, just keep in mind it is quite salty and concentrate.


Note

Fun fact: Store this stock paste in the freezer. Due to the high salt content it won't freeze, making it scoop-able from the freezer. So handy!

Do you get a kick out of making your own kitchen staples like we do? If you've got some spare time over the weekend, this Vegetable Stock Paste becomes a very handy Sunday Cook-up as it will last you months!

Ingredients

  • 3 celery sticks.
  • 3 medium carrots.
  • 1 medium onion, peeled and quartered.
  • 2 garlic cloves, roughly chopped.
  • 1 parsnip, peeled and roughly chopped.
  • 2 large flat mushrooms, roughly chopped.
  • 1 teaspoon freshly ground black pepper.
  • 1 bunch fresh parsley, leaves and stems roughly chopped.
  • 1 bunch fresh basil, leaves only.
  • 2 thyme sprigs, leaves only.
  • 2 bay leaves.
  • 2 rosemary sprigs, leaves only.
  • 100 g sea salt.
  • 1 tablespoon olive oil.
  • 2 tablespoons apple cider vinegar.

Directions

1. Peel, wash and roughly chop all the vegetables.

2. Process all the ingredients besides the parsley and basil leaves until a small, rough chop forms. Depending on the size of your food processor, you might need to process in batches.

3. Transfer to a large pan, add the salt, oil and apple cider vinegar and combine with a spoon. Cook over a very low heat until the liquid evaporates (about half an hour). Ensure you are stirring frequently to avoid the bottom catching and burning and to make sure the entire contents are cooked evenly.

4. Transfer back into the food processor with the parsley and basil leaves, puree for at least one minute until you form a very smooth paste. If you want a very concentrate paste, again reheat the mixture in a large non stick pan for about 10-15 minutes, stirring carefully, however this isn’t necessary.

5. Transfer mixture into a jar or container to store. We also like adding this stock paste into ice cube trays as they make the perfect portion sizes.

To use: mix 1 teaspoon vegetable concentrate stock with 1 litre of hot water and adjust on your personal preference, just keep in mind it is quite salty and concentrate.

Note

Fun fact: Store this stock paste in the freezer. Due to the high salt content it won't freeze, making it scoop-able from the freezer. So handy!

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