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
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