Vegetable Stock Paste

PennyAuthorPenny
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Yields1 Serving

 200g celery chopped
 2 large carrots chopped
 1 large onion quatered
 1 large tomato cut in half
 1 corgette chopped
 1 garlic clove
 A couple of bay leaves
 1/4 bunch of sage
 1/4 bunch thyme
 1/4 bunch Rosemary
 Bunch of parsley
 150g rock salt
 1 tblspn oil

1

In a food processor blitz all the veg and herbs

2
3
4

Put into a heavy base pan

5
6
7
8

Add the salt and oil

9
10
11
12

Cook gently on a low to medium heat and stir frequently for a good 20 minutes

13
14
15
16

When it's cooked down put back into the processor and blitz again

17
18
19
20

Pour into sterilised jars and store in the fridge .

21
22
23
24

Use 1 tspn in place of a stock cube

25
26
27
28

You can use less salt but it won't last as long

Category

Ingredients

 200g celery chopped
 2 large carrots chopped
 1 large onion quatered
 1 large tomato cut in half
 1 corgette chopped
 1 garlic clove
 A couple of bay leaves
 1/4 bunch of sage
 1/4 bunch thyme
 1/4 bunch Rosemary
 Bunch of parsley
 150g rock salt
 1 tblspn oil

Directions

1

In a food processor blitz all the veg and herbs

2
3
4

Put into a heavy base pan

5
6
7
8

Add the salt and oil

9
10
11
12

Cook gently on a low to medium heat and stir frequently for a good 20 minutes

13
14
15
16

When it's cooked down put back into the processor and blitz again

17
18
19
20

Pour into sterilised jars and store in the fridge .

21
22
23
24

Use 1 tspn in place of a stock cube

25
26
27
28

You can use less salt but it won't last as long

Vegetable Stock Paste