Home Made Stock Cubes/Bouillon {{Thermomix Recipe}}
Author: Luschka
Cuisine: Basic
Prep time:
Cook time:
Total time:
Serves: 1 litre
Don't taste this recipe and fret over the salt. It's VERY salty, but it's a concentrate. A tablespoon full goes into a litre of liquid, i.e soup, of which you have a cup at a time. It's lower in salt per serve than an egg! If you lower the salt amount you will have to freeze the stock, but with the correct salt, it won't freeze at all but can keep in the fridge. The great thing about this recipe is that it is very flexible. You can use whatever you have in the fridge. I know a few people who pop all their vegetable scraps into the freezer to keep particularly for making this stock concentrate.
Ingredients
2 celery stalks, with leaves
2 large carrots, cut into chunks
1 onion, peeled and quartered
1 tomato, quartered
1 courgette, chopped
1 garlic clove, peeled
50g mushroom (optional)
a teaspoon each of basil, sage, and rosemary
20g parsley
30g olive oil
200g sea salt or pink salt (don't use table salt, it's very high in Sodium, which is what you want to avoid in a healthy diet)
Instructions
Chop all the vegetables and herbs for 10 seconds on Speed 7
Add the oil and salt, and cook at 90 for 20 minutes on speed 2
It turns into an unappealing looking green gloop, but adds amazing flavour to all your dishes.
Leave to cool and place in a jar in the fridge for up to six months.
If using less salt, freeze in spoonfulls or ice cube trays and use as needed,