Difference between revisions of "Bron's Spanish vegetable stock concentrate (TM)"

From Cookipedia

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{{RecipeIngredientsTM
 
{{RecipeIngredientsTM
| 2 [[Cloves|cloves]] [[Garlic|garlic]], peeled
+
| [[Garlic|garlic]] to taste, peeled
 
| A handful flat [[Parsley|parsley]]
 
| A handful flat [[Parsley|parsley]]
 
| 2 [[Carrots|carrots]], peeled
 
| 2 [[Carrots|carrots]], peeled
| 1 small [[Turnip|turnip]], peeled
+
| 1 12cm piece of thick [[Mooli|mooli]], peeled
 
| 1 [[Parsnip|parsnip]], peeled
 
| 1 [[Parsnip|parsnip]], peeled
 
| 1 stick [[Celery|celery]] including leafy part
 
| 1 stick [[Celery|celery]] including leafy part
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}}
 
}}
 
===Recipe source===
 
===Recipe source===
* '''[http://www.forumthermomix.com/index.php?topic=836.0 Forum Thermomix]'''
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* Very slightly adapted from a recipe on '''[http://www.forumthermomix.com/index.php?topic=836.0 Forum Thermomix]'''
 
===Chef's notes===
 
===Chef's notes===
 
I use about 4 tsps of concentrate to 1 litre of liquid, but you may wish to adjust according to your taste.   
 
I use about 4 tsps of concentrate to 1 litre of liquid, but you may wish to adjust according to your taste.   

Revision as of 20:54, 9 June 2017


Bron's Spanish vegetable stock concentrate (TM)
Difference between revisions of
It should look greener, but I couldn't get any parsley at the time.
Servings:Servings: 4 - Makes about 1 litre
Calories per serving:87
Ready in:40 minutes
Prep. time:10 minutes
Cook time:30 minutes
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:20th October 2012

You can make your own vegetable stock concentrate in your Thermomix and it keeps for several months if stored in a Lock&lock box in the fridge. This version is particularly popular in Spain.


Ingredients

Method

  1. Chop the vegetables into chunks, place them into the TM bowl and blitz progressively from Speed 7-10 until the vegetables are vary finely chopped.
  2. Add the salt and the olive oil and and set 30 mins/100º/Speed 2½.
  3. Then blitz progressively from Speed 7-10/30 seconds.
  4. Store in the fridge in a jar or Lock&lock box.

Recipe source

Chef's notes

I use about 4 tsps of concentrate to 1 litre of liquid, but you may wish to adjust according to your taste.

The salt quantity may appear to be massive, but because you only use small amounts at a time, it will not taste over salty.

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