My Homemade Vegetable Stock Cube
Winter is coming, and we love to enjoy a hot bowl of broth, without preservatives and additives.
What could be better than making it with our homemade stock cube?
Everyone has their own recipe; I like to make it rich and fragrant, which is why I also use parmesan, mushrooms, and various herbs from the garden
I use it to enhance the flavor of all dishes, both meat and fish.
You will find both the traditional recipe and the one with the Thermomix.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 3 Pieces
- Cooking methods: Slow cooking, Cooking with a kitchen robot
- Cuisine: Italian
- Seasonality: All seasons
- Energy 272.59 (Kcal)
- Carbohydrates 21.61 (g) of which sugars 9.26 (g)
- Proteins 11.64 (g)
- Fat 16.18 (g) of which saturated 5.43 (g)of which unsaturated 2.52 (g)
- Fibers 6.61 (g)
- Sodium 20,921.50 (mg)
Indicative values for a portion of 333 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s do the shopping
- 9 oz celery
- 11 oz carrots
- 4.5 oz onions
- 3.5 oz tomatoes
- 7 oz zucchini
- 1 clove garlic
- 1 leaf bay leaf
- 2.8 oz mushrooms (to taste)
- 2.1 oz Parmigiano Reggiano PDO (grated)
- 1 bunch parsley
- 1 sprig rosemary
- 10 leaves basil
- 4 leaves sage
- 5.6 oz coarse salt
- 1.4 oz dry white wine
- 2 tbsp extra virgin olive oil
Tools
What you need to serve
- Pan large non-stick
- Chopping Board
- Knife
- Immersion Blender or The Thermomix
- 3 Jars glass jars, 1 cup each
Preparation of My Homemade Vegetable Stock Cube
Clean and wash all the vegetables.
Chop the parsley, basil, and garlic
And also the basil
Cut the vegetables into small pieces.
And the mushrooms into slices.
Mix them well together.
Put it in a large non-stick pan: extra virgin olive oil, chopped vegetables, coarse salt, and dry white wine, and blend until you get a smooth and homogeneous cream.
Cook the vegetables on low heat for approximately 1½ hours, then turn off the heat and let them cool.
Pour the obtained cream into 3 jars, close and turn them upside down to vacuum seal.
Or if you prefer freezer storage, transfer the mixture into ice cube trays and freeze to always have it at hand.
Here it is ready, My Homemade Vegetable Stock Cube by RitaAmordicucina.
Put the Parmigiano Reggiano into the bowl and grate: 10 sec./speed 10. Transfer to a bowl and set aside.
Next, put the celery stalks, the carrots,
the onions, tomatoes, zucchinis, garlic clove,
fresh mushrooms, bay leaf, mixed fresh aromatic herbs, and fresh parsley, and chop: 10 sec./speed 7.
Gather at the bottom with the spatula.
At this point, add salt, white wine, and EVO oil.
Place the basket on top of the lid instead of the measuring cup to prevent splashes, and cook: 25-30 min./Varoma/speed 2. The mixture should be thick and quite dry.
Remove the basket, add the grated Parmigiano Reggiano set aside. Place the measuring cup and blend: 1 min./speed 7,
gradually increasing the speed. Transfer into jars while still hot and turn them upside down to vacuum seal, or transfer the mixture into ice cube trays and store them in the freezer.
storage
My Homemade Vegetable Stock Cube,
If you store it in jars, you can keep it in the fridge for up to 6 months.
Once the jar is opened, it must be kept in the fridge and consumed within 3 months.
If you want to freeze
Line the ice cube molds with plastic wrap and fill them with the vegetable cream, leveling the surface.
I use plastic wrap to make it easier to remove them.
Transfer the vegetable stock cube to the freezer for about 12 hours, then remove the cubes from the molds and place them in plastic bags in the freezer, taking out one cube whenever you need it.
Transfer the vegetable stock cube to the freezer for about 12 hours, then remove the cubes from the molds and place them in plastic bags in the freezer, taking out one cube whenever you need it.
