Homemade Vegetable Stock
by Jay Wadams
Homemade Vegetable Stock is so easy to make and something I always have in the fridge. No unnatural ingredients or weird preservatives, just veggies, herbs and salt for a clean vegetable flavour. This recipe was given to me by my German grandmother and it is perfect every time!
Ingredients
- 3 carrots
- 1 leek
- 1 bay leaf
- ¼ head of celeriac or: 2 large ribs celery with their leaves
- small bunch parsley
- 75 g sea salt
optional:
- 1 parsnip
- handful sun-dried tomatoes
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- PREPARE: Wash and roughly chop all vegetables and herbs.
- PROCESS VEGETABLES: Dice very finely in a food processor with the blade attachment fitted, or by passing through a meat grinder.
- ADD SALT: Weigh the mixture and stir through 15-20g sea salt for every 100g vegetable puree (eg: 500g vegetables = 100g sea salt).
- TRANSFER TO JARS: Pack into sterilised glass jars, pressing down to remove any air bubbles. Store in the refrigerator for up to 1 year.
- USE: To use, dissolve approximately 1 Tbsp paste in 500ml / 2 cups of warm water, to taste.
Notes
- I use a meat grinder to chop up the vegetables, but you can just as easily use a food processor, or grate or chop the vegetables very finely.
- This is a base recipe, so you can add aromatics to suit your tastes!
- If you’d prefer to dry out the paste, spread it thinly over a piece of baking paper on a tray and dry in a very low oven (65°C / 150°F) for a few hours until the mixture has dried out and breaks apart easily. Whizz in the blender or food processor to fine crumbs and store in clean, dry jars.
Nutrition
Serving: 1Tbsp | Calories: 8kcal | Carbohydrates: 2g | Sodium: 733mg | Sugar: 1g