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© NGV mbH, Photo: TLC Fotostudio
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Recipe of: © Monsieur Cuisine

Vegetable stock concentrate

(2 Ratings)
MC connect
3 jars
Easy
Ready in: 0:35 h
Preparation time: 10 min.
Created on: 06.11.2018
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Step-by-step
Ingredients
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MAKES 3 JARS (150 ML EACH)

  • 2 garlic cloves
  • 100 g dried tomatoes
  • 2 onions (100 g)
  • 2 carrots (100 g)
  • 1 stick of celery (100 g)
  • 1 piece of parsley root (100 g)
  • ½ leek (100 g)
  • 4 sprigs of fresh mixed herbs to taste
  • 1 tsp dried oregano
  • 1 tsp dried marjoram
  • 1 tsp ground pepper
  • 25 g sea salt
  • 30 ml vegetable stock at room temperature
  • 2 tbsp olive oil

Nutrients

Per jar:

  • calorific value
    758 kj / 181 kcal
  • protein: 4 g
  • carbohydrates: 19 g
  • fat: 9 g
Instruction
Preparation time
10 min.
Ready in
0:35 h
  1. Clean, wash, dry and coarsely chop the vegetables and fresh herbs. Remove the leaves of the herbs from the stalks.
  2. Finely chop together with the oregano, marjoram and pepper in the blender jug with the measuring beaker in place for 20 seconds/speed setting 6. Use the spatula to scrape everything down the inside of the blender jug.
  3. Add the salt, room-temperature stock and olive oil and, the measuring beaker not inserted, boil for 25 minutes/speed setting 2/100 °C.
  4. Then with the measuring beaker in place, mix finely for 1 minute/speed setting 10. Pour hot into sterile screw-top jars. Seal the jars and allow to cool.

TIPS

Add 1 to 2 tablespoons of stock concentrate to 500 ml hot water and dissolve like commercial stock.

If adults are eating without children, the stock can be replaced by white wine.

If cooled well, the stock concentrate will keep for several months.

Finished!

Bon appétit with Monsieur Cuisine