Vegetable stock powder

In Italy vegetable stock powder is widely used to make risotto, meatballs sauce or stew. Major brands produce different type of stock powder but the one I prefer is my homemade one. 

100% natural, only vegetables and salt to flavour my recipes for a genuine and healthy Italian cuisine!

MAKES 1 JAR
READY IN  3h or more

 

INGREDIENTS

2 large carrots, cubed

2 celery stalks, cubed

1 onion, cubed

1 tomato, cubed

1 piece leek

chicory leaves to taste

Aromatic herbs to taste:

basil, majoram, parsley, rosemary, sage, thyme…

5 oz coarse salt

 

 

STEP 1: PLACE THE INGREDIENTS INTO THE PAN

Place in a non-stick frying pan the cubed vegetables and the aromatic herbs.

Add the salt and cook slow and low (aprox 1 hour). Mix frequently to prevent the salt from sticking to the bottom and burning.

 

 

STEP 2: BLEND

With the aid of an immersion blender, blend vegetables and salt directly into the pan.

You’ll get a thick purée.

 

 

STEP 3: COOK

Turn the flame back and let the puree dry (2 or 3 hours), stirring frequently. Because the stock can be stored for a long time, it is essential to remove all the water.
Your stock is ready when it gets brown.

 

STEP4: BLEND AND STORE

Transfer the stock into the blender and the blend it.

You’ll thus get your 100% natural granular stock!

 

A PIECE OF ADVICE: You can store it in glass jars tightly closed at room temperature.

 

#getBready & enjoy your meal

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Post Author: Aurora

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