Jam and Preserve Recipes
Vegetable Stock
So easy to make and you will have stock on hand all of the time which is really healthy. A dietician tested this and I am happy to say that it has less salt than a commercial stock cube.
Ingredients
Tomatoes,
chopped
chopped
Carrots,
topped, tailed and peeled
topped, tailed and peeled
Celery, stick,
trimmed and chopped
trimmed and chopped
Courgettes,
Diced 1 cm, skin on
Diced 1 cm, skin on
Garlic Clove,
finely chopped
finely chopped
Green Beans,
Topped, tailed, chopped 1 cm length
Topped, tailed, chopped 1 cm length
Herbs,
Fresh, mixed or single, finely chopped
Fresh, mixed or single, finely chopped
Onions (medium),
Peeled and chopped
Peeled and chopped
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Method
- Now this is an odd - but brilliant - one.
- I have not listed quantities, except for the salt. Basically you need one kilo of mixed vegetables - it doesn't matter what you choose. I generally use leftovers from the farm box, the things I don't like very much. I have listed some contenders but you can literally use anything - even just peelings if they are in good condition. The green parts of leeks, any kind of herbs, celeriac, fennel, turnip, etc etc.
- Trim off any damaged bits and chop to an even size and put into a large bowl
- Add the rock salt and give it all a stir
- Blitz in batches in a food processor putting each batch together into another large bowl or pan
- When all is blitzed stir thoroughly to mix evenly and pack into jars.
- At this stage it will look like multi-coloured sand. Store for a couple of weeks and the salt will draw out the liquid from the vegetables until the whole forms a paste
- That's it! Keep a jar on your counter and either mix a couple of teaspoons in a jug of boiling water ( 500ml/1pint ) and use as you would any other form of stock
- Do not add any further salt to the dish
How long will it take to make?
Preparation time:
20 mins
Total time:
20 mins
How much?
Around 1 kilo
Look after it
Keep on kitchen counter beside your hob as you will be using it all of the time
Rosie's Preserving School Workshops
Vegetable Stock
