I discovered home-made vegetable stock thank to my friend Peggy’s Thermomix “show” :) I had no idea people made their own stock… Shame on me… Well, as soon as I got my own thermo-machine (Magimix Cook Expert) I made a large batch, tried it, loved it and shared with my large mob.
This recipe is highly customisable. I have used what I had in my fridge and in my veggie patch. You can see above a few leaves of sorrel, a baby leek, fresh parsley, thyme and chilli oregano (which loses its spice when cooked).
Because it was a large batch I used both bowls of my Magimix: the transparent one for the onion, garlic, echalote and herbs and the metal one for the rest. You can use any food processor to make this recipe and you can of course use a saucepan instead of a thermo-machine. The recipe remains the same.
Here I have a leek a few herbs and the veggies.
Once everything is chopped, I poured the whole lot in the metal bowl and cooked it for 30 min.
I didn’t want to put the cap on to limit the moisture in the mixture.
So I have put a sieve and a kitchen paper on top. Very efficient :) against stains on the ceiling…
When you will mix at high speed at the end, put the cap on!
When the cooking was finished I used the highest speed on the machine’s blade and made a paste.
I poured this boiling paste in clean* Bonne Maman jars. I let them cool down and put them in the fridge. With the large amount of salt, they keep for up to 6 months (if you sterilize the jars properly, boiling the jars and lid in a large pot). But believe me, if you make soup, risottos, sauces, pasta, etc you will use a pot per week.
This recipe is for an army :) that is to say 4 jars. If you are like me, and give away par of everything you make to your friends and family, then you’ll definitely need to make the whole batch. If it is just for you and your household, then half of the recipe is enough to start with.
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Here is a list of other ingredients you can use as well:
You can also freeze leaves or whatever green part you have left of a vegetable:
I will soon give you more precisely my Asian stock paste recipe. A few ingredients you can put in:
kaffir lime leaves or zest
- 4 sticks celery, chopped in 5cm slices
- 2 large carrots, in 5cm slices
- 1 small leak, white part only, in 5 cm slices
- 1 large onion, peeled and cut in 4
- 2 echalotes cut in 2
- 2 clove garlic
- 2 small zucchinis, in 5cm slices
- 1 bunch parsley
- 4 leaves of sorrel (optional)
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig oregano
- 160 grams rock salt
- 2 tbs olive oil
- 3 peppercorns (pepper medley of white, black and pink peppercorn cracked)
- 1 tbs Italian herbs
- Process everything to a paste in two batches. Use any food processor and if using the Magimix Cook Expert, use the transparent bowl which is super fast for at least half and the rest in the metal bowl. You can also process everything in one or the other. Start with a small to medium speed, then go up to the max (make sure the lid is on). 1 min / 7 / cold and then 1 min / 13 / cold and then for 1 min slowly go up to speed 18 (max).
- Tip everything in the cooking bowl or a saucepan if not using a thermo-machine. Set the machine at speed 3 for 20 mins at 110°C. If using a saucepan, stir for 20 mins regularly.
- For 30 seconds, speed 18, no heat, make a beautiful paste. If using a saucepan give it a nice mix with a plunge mixer until smooth.
- Tip in clean (preferably pasteurised) jars immediately. Screw the lids well and turn upside down to cool.
*cleaning the jars in very important especially if you intend to keep the stock paste for the full 6 months in your fridge. To do things well you can either clean very well jars and lids with dish washing liquid, rinse and put them in a large pot with boiling water, boil for 5 mins and let cool. Or, you can (as I do) do the first part, which is cleaning well the jars and lid with washing liquid, rinse them well and place jars and lid inside up in the sink and pour boiling water all over them. Let it cool. Don’t wipe, just pour the boiling stock concentrate in each pot. Screw the lids very tight and leave the jars upside down to cool.