Friday, 1 April 2011

Homemade raw vegetable stock

Last friday I went to our local market and came back home packed with vegetables and food.
On Monday, Maddalena, our 2-yr-old girl, got sick and I had to rearrange my working schedule and daily routines completely. Moreover M. showed lost her appetite and refused any sort of food (fruit juice and milk excluded) and I had no time to cook a proper meal in days.
Still I had to use the vegetables in some way... then the idea of homemade vegetable stock popped into my mind and I found myself in the kitchen, washing and chopping carrots, celery, leeks...
I have to thank a friend of mine for handing this recipe out to me - together with a tiny jar of stock she made with homegrown vegetables. Since then I got completely addicted ...I also like the fact that it's a good way to 'recycle' vegetables you may have discarded from other recipes or homemade juice leftovers.

I have recently found the same recipe on 101 cookbooks website, where you'll find more useful suggestions.


carrots: 200 gr
celery: 200 gr
onion:200 gr
tomato:200 gr
garlic: 1 clove
persil: 1 handful of flat-leaf parsley
sage: 1 sprig
marjoram, or basil: 1 sprig
salt: 270 gr fine grain sea salt

Wash carefully and roughly chop the vegetables and fine herbs. Peel the garlic clove and onion then chop.
Place some of the vegetables and garlic clove in a food processor and pulse several times.They will collapse and leave room for other ingredients to be added in the the bowl. Add some more vegetables and pulse again. Repeat this process several times until you'll get a smooth vegetable puree. Then add the herbs. You may need to scoop some of the chopped vegetables on top of the herbs, so that the herbs get chopped too. Finally add salt and mix well.

You'll get a salty concentrated paste that you can keep in small (250 gr) glass jars or ice cube trays (if you need to freeze them), according to your needs. Remember to use only one teaspoon of stock every 250 ml (1 cup) of water/liquid, since it is very very salty!

You can choose your own vegetables for this stock recipe but remember to weigh the vegetables and herbs first, and add salt in this proportion: 1/3 of salt of the total vegetable weight.

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