Making your own stock paste guarantees that there are no nasty preservatives added to your stock, just natural fresh ingredients. Use 1 tablespoon of stock paste in place of 1 stock cube to lift your dishes to the next level. The added salt is a way of preserving the stock paste in the fridge for up to 3 months. If you decide to leave the salt out, you can pour the paste into icecube trays and freeze up to 6 months.
- Category: Condiments
Ingredients
- 200 gms celery stalks, cut into pieces
- 150 gms himalayan rock salt
- 2 sprigs fresh rosemary, leaves only
- 10 fresh basil leaves
- 1 dried bay leaf
- 2 garlic cloves
- 1 fresh tomato, cut into halves
- 1 brown onion, peeled and cut into halves
- 2 carrots, cut into pieces
- 1 tablespoon olive oil
Instructions
- Place celery, carrots, onion, tomato, garlic, bay leaf, basil, rosemary and parsley into a blender and blitz until finely pureed.
- Add rock salt and olive oil and cook in a pot for 20 mins on medium heat stirring occasionally, or in Thermomix 20min / 120deg / Speed1.
- Blend in thermomix 1 min / speed 5-9 or transfer to a blender, once cooled and blend until a smooth consistency is achieved.
- Transfer stock into an airtight container or glass jar and store in refrigerator for a maximum of 3 months