Saturday, 23 January 2016

Vegetable stock paste - NO THERMOMIX REQUIRED!

I am sure that you have heard many of those who own a Thermomix rave about the awesome vegetable stock paste that you can make and how much flavour it has.  Now... I have a Thermomix and do love making the stock paste but out of interest, I tried to make it the conventional way and even though it wasn't the same as the TMX version, it was still fantastic and tasted exactly the same.

I have recently been on holidays in North Qld and whilst at my parents place, my mum and I decided to try to recreate the vege stock paste without the TMX.  The concentrated paste is additive and preservative free and is packed full of flavour from the vegetables.

It is absolutely perfect to use in any recipe that needs chicken or vegetable stock.  I even use it in place of beef stock.

It is a very simple recipe to make but it does take a little longer using this method.  It doesn't take too much time and effort though and the paste goes a long way and can be stored in your fridge for months.

To make 1 cup of vegetable stock - just add 1 Tbspn of paste to 1 cup of water.

Just because you don't have a Thermomix, doesn't mean you can't enjoy flavoursome meals using the vege stock paste.


Vegetable stock paste

- 2 sticks of celery
- 2 carrots
- 1 onion
- 1 tomato
- 1 zucchini
- 1 clove garlic
- 1 bunch parsley
- 1 Tbspn oil
- 150g rock salt

1. Roughly dice all vegetables and place in a food processor with garlic and parsley.  Process until chopped into very small pieces.  Depending on the size of your food processor, this may need to be done in 2 batches.  You can also use other vegetables you have on hand such as broccoli, cauli, spinach etc.

2. Tip the processed contents into a saucepan and add oil and rock salt.  Cook on the stovetop on medium/high heat for 20 mins.  Set aside to cool.


3. Pour back into food processor/blender and puree until smooth.  I couldn't get it as smooth in the food processor than I can in the TMX but the flavour is still there even though the consistency is a little different.

Store in a jar in the fridge for up to 3 months.  Use 1 Tbspn to 1 cup of water.

1 comment:

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