Bron's Spanish vegetable stock concentrate (TM) | |
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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: | |
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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- garlic to taste, peeled
- A handful flat parsley
- 2 carrots, peeled
- 1 12cm piece of thick mooli, peeled
- 1 parsnip, peeled
- 1 stick celery including leafy part
- 2 leeks
- 1 onion (The total of the above should weigh about 820g)
- 200g salt
- 20g olive oil
Method
- 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.
- Add the salt and the olive oil and and set 30 mins/100º/Speed 2½.
- Then blitz progressively from Speed 7-10/30 seconds.
- Store in the fridge in a jar or Lock&lock box.
Recipe source
- Very slightly adapted from a recipe on Forum Thermomix
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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