Preparation

• Which vegetables for the vegetable stock?
  For my vegetable stock preparation, I use onion or shallot, celery, and other seasonal vegetables that I have in my pantry.
  The preparation of the vegetable stock is also a useful recycling recipe in the kitchen as it allows the use of outer, tougher, or not so fresh parts of vegetables, for example: outer stalks, outer leaves, fennel stalks, and fronds.

• Clean and wash the vegetables thoroughly:
  • onion or shallot;
  • celery stalks;
  mixed vegetables you have in your pantry that are suitable for oven cooking, for instance:
  • elephant garlic;
  • pumpkin.

  You can add the vegetables whole, halved, or coarsely chopped.

• Line a baking tray or dish with a sheet of parchment paper.
  Distribute the vegetables on the tray.
  Sprinkle a pinch of salt and a pinch of pepper over the vegetables.
  No oil.
  Bake at 428°F (220°C) for 20 minutes in a fan oven.

• Let the vegetables cool to warm or cold.
  Place the oven-baked vegetables in the mixer and chop.

  Your light oven-baked vegetable stock or sauce is ready: for use as a seasoning or flavor enhancer.

  To store the light oven-baked vegetable stock in the freezer, you can use:
  • ice cube molds to obtain ready-to-use vegetable stock cubes:
  distribute the chopped mixture into the ice cube molds and store in the freezer.
  ^{Once frozen, if you need to save space, you can remove the vegetable stock cubes from the molds and transfer them to a suitable bag in the freezer.}
  They keep in the freezer for weeks.

  

• In the case of brothy pasta dishes, to avoid glycemic spikes, it is advisable to cook the pasta separately, then rinse it and add it to the prepared brothy seasoning; this way, the starch released by the pasta during cooking is eliminated.