vegetable stock concentrate

October 8, 2009 at 12:22 am 1 comment

Given that we did not have any stock that didn’t have Flavor Enhancer 635 (which is the new version of Flavor Enhancer 621 – just as bad though, if you ask me!) I decided I should make the vegetable stock concentrate as described in the Thermomix recipe book.

200g celery, roughly cut
2 carrots, roughly cut
1 onion, peeled and halved
1 tomato, halved
1 zucchini, roughly cut
1 clove garlic
1 bay leaf
few leaves basil, sage and rosemary
1 bunch parsley
150g rock salt
1 tbsp oil

Chop all veges for 10 seconds on speed 6
Add salt and oil and cook at varoma temperature for 20 minutes on speed 1
Mix by slowly turning dial to speed 6 then pulverize for 1 minute on speed 9

It’s a very unspecific recipe – we used 4 stalks of celery, 4 medium carrots, 3/4 onion (we had that left over from our risotto), 2 small tomatoes, 1 small zucchini, no bay leaf, about a teaspoon of dried rosemary, a huge bunch of fresh parsley (who determines how big a “bunch” is?! we had a lot more than you’d get from the store, that’s for sure), 150g iodised grinder salt, 1 1/2 dessert spoons of oil. And the left over bits of our beetroot juice.

I’d already chucked the tomato into the Thermomix, and proceeded to wash and chop all of the other veges into a large bowl, so I could just tip it all in at once. It didn’t all fit. There was a lot of parsley. So we put in about half of the veges and chopped that up at speed 6, then put in more veges until we’d managed to fit them all into the TM bowl. All those veges chopped up resulted in about 1 litre’s worth of vegetable pulp.

I set the timer, the temperature and the speed and let the Thermomix do its magic. I noted that it took about 4 minutes to get to 90C and that was from room temperature – none of the ingredients were cold from the fridge.

At the end of 20 minutes, the red beetroot splatters that had been in the inside of the MC were no longer red. Everything was an unattractive green.

I slowly wound up the speed to 6, taking about a minute to get there. The Thermomix did a lot of wobbling! And I eventually got it to speed 9 after another 30 seconds.

It is a success, but I will not be making another batch for probably a LONG time – I have a lot of this stuff now!


Entry filed under: Basics, Gluten Free, Sucessful, Vegetarian. Tags: .

Beetroot Juice Whipping Egg Whites

1 Comment Add your own

  • 1. Bec  |  June 23, 2011 at 10:33 am

    This reciepe can be altered but just make sure the quantity that is in your bowl is what is intended for the recipe. the 150g of salt is what preserves your stock and if you add too many things your stock will have a limitted life. The time it takes for the thermomix to warm up is a bit faster than what you would expect from your stove top. But not as fast as induction. Although remember it is warming the whole bowl and not just the base, as it is constantly moving the ingredients within around.
    Great to see you have made this stock you will find you will use it fast. I use it in most things to add a kick of flavour. much better than any nasty chemicals.


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