I’ve started making vegetable stock myself. Well, it’s more of a vegetable paste that you can use as stock! I got the recipe from Utopia, but since it’s in German I thought I’d show you how to do it. I slightly adapted the recipe by using lovage instead of garden cress and shallots instead of onion. The former because that’s what I have in my herb garden and the latter because I find shallots more agreeable for my stomach.

Ingredients

• 1 root celery
• 1 1/2 carrots
• 1 leek
• 2 shallots
• 3 garlic cloves
• 1 bunch of parsley, chive, lovage each
• 5 teaspoons of salt

I cut the produce in pieces and chop the herbs. Then I grind all ingredients to a paste with my hand blender. (Alternatively you can use a normal blender.)

It takes a while to grind the produce pieces down. I leave some larger pieces in my paste, but that’s just a matter of personal preference.

And voilà! Fill the paste in a jar and keep it cool in the refrigerator. The salt will keep it well preserved for a few months. I didn’t have anything go bad so far. The amount I make usually lasts me about three months, then I have to get my blender out again. 🙂 It’s a great alternative to commercial vegetable stock because it’s all vegetable – without any additives!