Recipe Vegetable Stock Paste

Then add ingredients except for the bay leaf and salt to a blender and blend.

Recipe vegetable stock paste. 200 g celery stalks trimmed cut into pieces. Add in the fresh herbs and cook for a minute more. 1 dried bay leaf optional 1 2 sprigs fresh basil leaves only.

To make vegetable stock use 1 tablespoon per 500 g water. 1 fresh tomato cut into halves. 1 zucchini cut into pieces.

Log in explore membership. 2 carrots cut into pieces. Membership required to view this recipe.

Add all ingredients except salt to a saucepan and cook for around 20 25 minutes or until vegetables have softened. Simmer on a low heat for 25 minutes stirring very often adding tiny amounts of water if needed. Blitz it all up in a blender until smooth.

You can store stock paste in a sealable container in the refrigerator for several months. When mixed with water as described above the stock will not taste too salty. Heat the oil in a large wide pan and add in the vegetables and salt and cook on medium high heat.

In a large sauce pan heat the oil add the vegetables and herbs season with all the salt add the wine. Homemade vegetable stock paste. You may need to do this in batches.