All-Natural, Umami-Rich, Vegetable Stock Paste


Photo credit: Nancy Anne Harbord

Imagine having ALL these ingredients in your vegetable stock. Not just whatever flavour seeps into the stock water, but the ingredients in their entirety, no part wasted. Then imagine using these ingredients to make enough stock to last you months – not just a few meals.

Imagine no more! Welcome to the world of homemade vegetable stock paste.


Photo credit: Nancy Anne Harbord

Beautiful fresh vegetables – all the fibre, nutrients, minerals, everything. Celery, onions, courgettes, carrots, mushrooms, tomatoes…


Photo credit: Nancy Anne Harbord

Flavour packed seasonings – dried shiitakes, sun-dried tomatoes, tomato purée, garlic…


Photo credit: Nancy Anne Harbord

Tons of fresh herbs – basil, parsley, thyme, rosemary, bay leaves…


Photo credit: Nancy Anne Harbord

Finished with umami-rich ‘Parmesan’ (optional) and a little white wine and olive oil, with enough sea salt to keep this paste well preserved for at least six months in the fridge…

If you want to reduce the salt content, you can store this paste in the freezer, but remember it is a concentrated paste and you will only ever be using about 1 tablespoon of paste per litre of water, so the salt content doesn’t account to much per serving.


Photo credit: Nancy Anne Harbord

All these great ingredients, when cooked and properly puréed, can be completely dissolved in water – there may be a few small pieces of herbs in the liquid, but that is all.

This flavourful, long-lasting, delicious, nutritious seasoning has an endless array of uses. Swap milk for stock to make a greatly improved béchamel sauce. Never miss the chicken stock in a risotto again. Cook your pasta in stock instead of water for even more taste (check out an innovative way to make pasta that retains the maximum amount of flavour here – great to use with this stock). Endless…


Photo credit: Nancy Anne Harbord

There are so many ways your food will be improved with the addition of this stock. My family, who are normally fairly cool in their response to receiving my food gifts for Christmas, actively request this. The only reason I can think that it is not on the market, is the comparative costs involved for the producer (not for the consumer!). Why sell a product packed with fresh vegetables and umami-rich flavourings and seasonings, when you can sell salt, monosodium glutamate and dried carrots instead?


Photo credit: Nancy Anne Harbord

Please click here to see the formatted, printable recipe on Ramsons & Bramble

 

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