Vegetable stock

Ingredients

• 4carrots
• 1leek
• 1onion
• 250 gceleriac
• 2celery stalks
• 2garlic cloves
• ½ bunchfresh parsley
• 2fresh bay leaves
• 100 giodised salt
• 2 tablespoonsolive oil

Instructions

1. 1

   Chop the vegetables

   Roughly chop the vegetables and put them in a food processor.

2. 2

   Blend until fine

   Blend until the vegetables are reduced to very small pieces.

3. 3

   Cook the paste

   Transfer the vegetables to a saucepan and add the salt and olive oil. Stir well and cook over medium heat for 20 minutes, stirring every few minutes.

4. 4

   Fill a container

   Spoon the paste into a clean jar or airtight container. Keep it in the fridge for up to 3 months. Use 1 teaspoon of paste for every 250 ml of water.

What is vegetable stock paste?

Vegetable stock paste is a concentrated seasoning made from finely chopped vegetables, herbs, salt and oil. Rather than simmering and straining a pot of stock, this method cooks the blended mixture into a paste that can be diluted as needed.

Vegetable stocks are used in many European kitchens as a savoury base for soups and sauces. Here, carrots, leek, celeriac and celery bring a rounded vegetable flavour, while parsley and bay add herbal notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 19 calories, 0g protein, 3g carbs, 1g fat.

The vegetables contribute most of the carbohydrates, while olive oil supplies most of the fat; the vegetables and parsley provide a small amount of protein. Salt is the main source of sodium, so use the paste sparingly and balance a dish made with it with unsalted ingredients such as vegetables, grains or protein.

Choosing and preparing the vegetables

Rough chopping: the pieces only need to be small enough to fit into the food processor. There is no need to make them neat, since they will be blended.

Fresh herbs: parsley and fresh bay leaves give the paste its herbal character. Blend them with the vegetables so their flavour is distributed throughout.

Getting the texture right

Fine pieces: blend until the vegetables are very finely chopped, as directed, rather than stopping at large chunks. A fairly even texture makes the paste easier to stir into water.

Batch size: if the food processor is crowded, blend in batches so the vegetables can move around the blade. Return everything to the saucepan before cooking.

Cooking the paste

Steady heat: medium heat cooks the mixture without requiring a rapid boil. Stir every few minutes so the vegetables heat evenly and do not stick to the pan.

Timing: cook for 20 minutes, as the recipe specifies. The mixture should remain a paste rather than becoming a clear, strained stock.

Salt and dilution

Salt level: this recipe uses 100 g of iodised salt, which helps make the paste strongly seasoned. Keep that concentration in mind when adding it to dishes that already contain salt.

Starting ratio: use 1 teaspoon of paste for 250 ml of water, then taste the resulting stock and adjust to suit the dish.

Ways to use it

Soups and sauces: stir the paste into hot water or directly into a dish that needs savoury depth. It can also season cooking liquid for grains or vegetables.

Serving balance: when the paste forms part of a meal, pair the finished dish with a source of protein and vegetables for a more complete plate.

Recipe notes & tips

• Trim and wash the leek carefully before chopping it.
• Blend the vegetables in batches if your food processor is small.
• Stir the paste every few minutes while it cooks to prevent sticking.
• Use a clean jar or airtight container for storage.
• Begin with the stated ratio of 1 teaspoon paste to 250 ml water and adjust to taste.

Variations

• Add mushrooms: blend them with the vegetables for a deeper savoury flavour.
• Use thyme: include a little thyme alongside the parsley and bay.
• Try different roots: replace some of the celeriac with another root vegetable.
• Make it less salty: reduce the amount of paste used per 250 ml water.
• Leave it chunky: stop blending while the vegetables are still in small, distinct pieces.

Common mistakes to avoid

• Large vegetable pieces: blend until very small so the paste is easy to portion.
• Crowded food processor: blend in batches so the mixture reaches an even texture.
• High heat: cook over medium heat and stir every few minutes to reduce sticking.
• Skipping the stirring: check the bottom of the pan regularly and stir the paste through.
• Adding too much paste: start with 1 teaspoon per 250 ml water and taste before adding more.

How to store

Transfer the paste to a clean jar or airtight container and keep it in the fridge for up to 3 months, as directed in the recipe. Use a clean spoon when taking portions.

Frequently asked questions