Homemade dried stock concentrate Recipe
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Ingredients
All kind of vegetables:
onions
- garlic
- carrots
- celery
- peppers
- tomatoes
- cabbage
- leek
- any kind of root vegetable
- herbs like parsley or chives
- salt
How to make Homemade dried stock concentrate
You can use any odd vegetable, but winter vegetables are most appropriate. Use this stock concentrate as a base for your stock or Bouillon. No more Oxo, Maggi or Knorr cubes!
- Chop up the vegetables and put them all together with a generous serving of salt into a food processor
- process until you have a homogeneous paste
- spread the paste out onto an oven tray
- Put the tray into the oven at a relatively low temperature (60 - 70°C)
- switch on the air circulation of your oven if it has one, otherwise move the paste every hour or so
- leave it in the oven until you have dry substance (it will be quite some hours, do it overnight for example - and make sure the kitchen is aired as the drying paste will leave its smell)
- Take out the dry paste, let it cool
- Put it into the food processor again and break it up to fine granules
- Keep it in the fridge (mine I can use for months)
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that's interesting! you see so many recipes for stock, which just say "store in the freezer" but who has space in their freezer for gallons and gallons of liquid? this solves that :)