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.
- 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!