Vegetable stock
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3 rates
Preparation : 5 min
Cooking : 2 h 
Total time : 26 h 5 Rest : 24 h
10 people
100 g carrots
1.5 L water
150 g celery
140 g onion
1 shallot
1 courgette
1 tomato
2 leaves basil
1 stalk parsley
1 leaf bay
1 clove
400 g coarse salt
Associated products
Tips
The stock is very easy to prepare and can be used in different ways (risottos, roasts et meat stews). It eliminates the need for preservatives found in mass-produced stocks, full of glutamates. Contains lots of minerals and vitamins.
RECIPE STEPS
1
Add 1.5 L of water to the metal bowl with the vegetables washed, peeled and cut into pieces.
Add the chopped herbs and the clove.
- 100 g carrots
- 150 g celery
- 140 g onion
- 2 leaves basil
- 1 stalk parsley
- 1 leaf bay
- 1.5 L water
- 1 shallot
- 1 courgette
- 1 tomato
- 1 clove
2
Close the lid and run the program.
Expert
01:30:00 / 0 / 110°C
3
Strain the broth and drain the vegetables well.
Put the vegetables back in the metal bowl with coarse salt and pepper, the restart the program.
- 400 g coarse salt
Expert
01:00 / 18 / __°C
4
Line a microwavable dish with baking paper and spread 3 tablespoons of the mixture.
Place the dish in the microwave and cook for 7 minutes at 700 watt.
Restart the microwave is necessary.
The mixture must be entirely dry without being burnt. Repeat the process until the end.
5
When the mixture is completely dry, place it in the food processing bowl and run the FOOD PROCESSOR program for approximatively 15 seconds.
Restart the program if necessary to obtain a crumbly or even powdery consistency.
Robot
6
Leave to settle for 24 hours before putting the stock in a glass container to store.
© Photo Sandra Mahut © 2018 Hachette Livre (Marabout) - version IT
