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
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| [[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

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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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