Vegetable Stock Paste is such an important recipe to make and have on hand. It really is the basis to so many recipes that you will make.
It will last you around 6 months in the fridge due to the high salt quantity.  The High Salt Quantity minimises out when you use the stock as you only use 1 tablespoon of Stock Paste to a Litre of Water. ( you can increase that up to 2 tblspns dependant on the recipe and the flavour you are wanting )
Commercial Stock Cubes are made up of  artificial products even some of the so called ” natural” ones contain ingredients such as Maltodextrin (Maize), Sugar, Canola Oil, Yeast Extract, Natural Vegetable Flavours,Caramelised Sugar Syrup ! 

YUCK!

It is so easy and quick when you have a Thermal Cooking Machine such as a Cuisine Companion to make your own Vegetable Stock Paste ! Full of Fresh & Natural Ingredients !

You will need a selection of Vegetables – remember that dependant on which vegetables you use it will alter the taste and the look in particular of your stock paste.
You don’t need to use your freshest just bought veges either ! Its fine to use up your veges !
The following recipe is using fairly neutral veges.

 

Ingredients 

1 Red or Brown Onion
1 Garlic Clove
1 Zucchini
1 Tomato
2 Carrots
3 Stalks of Celery
1 Bay Leaf
Fresh Herbs – Whatever Fresh Herbs you have on hand. Today I used Basil & Parsley
Dried Herbs – Again dependant on your availability and what you fancy Today I used Sage & Rosemary
150g Rock Salt or Sea Salt
1 Tbsp Olive Oil

 

Method

  • Chop the Onion and Tomato into Quarters and the rest of the veges into roughly 1 inch piece sizes.
  • Add All the Veges and Herbs into the CC Bowl and Blitz using the Crushing Blade at Speed 10 for around 15 secs. Scrape Down
  • Add the Salt and the Oil and Cook at Speed 3 at 120 degrees for 20 minutes using the Crushing Blade still. Leave the Stopper in.
  • When cycle has finished blitz the mix by starting at speed 8 and increasing to speed 11 for 1 minute.
  • Scrape down and using the lid over sterilised jars pour in the Fresh Vege Stock Paste !
  • When cooled down seal and store in the Fridge

 

 

 

The following recipe is using fairly neutral veges.

1 Red or Brown Onion
1 Garlic Clove
1 Zucchini
1 Tomato
2 Carrots
3 Stalks of Celery
1 Bay Leaf
Fresh Herbs – Whatever Fresh Herbs you have on hand. Today I used Basil & Parsley
Dried Herbs – Again dependant on your availability and what you fancy Today I used Sage & Rosemary
150g Rock Salt or Sea Salt
1 Tbsp Olive Oil

Chop the Onion and Tomato into Quarters and the rest of the veges into roughly 1 inch piece sizes.
Add All the Veges and Herbs into the CC Bowl and Blitz using the Crushing Blade at Speed 10 for around 15 secs. Scrape Down
Add the Salt and the Oil and Cook at Speed 3 at 120 degrees for 20 minutes using the Crushing Blade still. Leave the Stopper in.
When cycle has finished blitz the mix by starting at speed 8 and increasing to speed 11 for 1 minute.
Scrape down and using the lid over sterilised jars pour in the Fresh Vege Stock Paste !
When cooled down seal and store in the Fridge