VEGETABLE STOCK: making it at home will be really SIMPLE!

published on 3 January, 2025 at 21:00
INGREDIENTS
150g potatoes
150g carrots
100g celery
100g leek
1 shallot
150g fine salt
 
PREPARATION
1. Wash, peel, and chop all the vegetables.
2. Heat a little oil in a large pan and after a few minutes, add the chopped vegetables. Cook for 10 minutes.
3. Add the salt and let it dissolve. Cook for another 15 minutes.
4. Transfer everything to a blender and blend until you get a smooth cream. Return everything to the heat and cook for another 10 minutes.
5. Line a square mold with parchment paper and pour in the vegetable cream, which should be soft but not liquid at this point.
6. Level it out and form a square/rectangle. Leave it in the freezer overnight.
7. After the night, you can cut it into cubes and portion it out. Store the stock cubes in a lunch box, alternating layers of parchment paper and stock cubes.
 
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