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An image showing two jars of Concentrated Vegetable Stock Paste, with one jar open and with a teaspoon full of the paste on top of the jar- both jars are on a wooden table and have greenery behind them.

Concentrated Vegetable Stock Paste

Agnieszka Weiner
A recipe for a healthy, homemade stock paste that can be kept in the fridge for 3 -4 months.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Other Recipe

Ingredients
 
 

  • 250 g carrots peeled,
  • 40 g parsnip peeled,
  • 40 g celeriac peeled,
  • 80 g leak
  • 40 g cabbage
  • 80 g onion peeled,
  • 1 garlic clove peeled
  • 140 g tomato
  • 1 bay leaf
  • 4 sprigs parsley
  • 2 handfuls fresh herbs (leaves only from basil, sage, etc.),
  • 200 g sea salt
  • 35 g white wine
  • 3 tbsp olive oil
  • 2 tbsp light soya sauce
  • 50 g Parmesan cheese grated

Instructions
 

  • Cut all the vegetables into pieces and put them in a kitchen processor; add the herbs and process till everything is almost liquidised.
  • Transfer to a heavy-bottomed pot, add the salt, wine, olive oil and soya sauce, stir and bring to boil on medium heat.
  • Decrease the temperature to low, cover the pot with a lid and cook for 20 minutes, stirring occasionally.
  • Take off the lid and cook for 10 minutes more, remembering to stir now and then.
  • Increase the temperature to high and cook often stirring for 10 minutes (towards the end of the cooking time you may have to stir the mixture continuously to prevent it from burning). You want all the liquid to evaporate and end up as compact pulp.
  • Add the grated Parmesan cheese, stir and transfer everything to the processor; liquidise until everything is well combined.
  • Put the prepared pulp into sterilised jars and keep it in a fridge for up to 3-4 months.
  • To make stock use 1-1.5 tbsp for 0.5l of water.
Keyword concentrated vegetable stock paste, homemade vegetable stock paste, vegetable stock paste
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