Here is a collated list of ideas from a post I did on ThermoFun facebook page. Not a liker join here: www.facebook.com/thermofun
I asked the question of “what unusual or go to ingredients do people like to use in their vegetable stock“.
It was amazing how many commented saying they freeze a lot of peelings, off cuts, ends of vegetables etc. A few comments I have kept here for you to have a read:
“I freeze all the ends of veggies like carrot, parsnips, zucchini, and small left over pieces when I have a little too much and then when I have enough I make my stock.”
“I put the full amount of salt required so not only does it last longer in fridge but it means when I use it in meals I don’t have to add any salt while cooking.”
“I always use a strip or two of Wakame. Wakame is a dried organic seaweed – full to the brim on minerals and nutrients that are essential for our bodies. You can get it at any good health store.”
“I freeze my veggie peelings and top of tomatoes in a snap lock bag so rarely buy a tomato, carrot or zucchini just to make stock.”
“I only use scraps – freeze when they are peeled or chopped off including onion which I freeze when not needing a full onion in a recipe. So usually celery tops, carrot peelings, cauliflower and broccoli stems, asparagus bottoms and onions.”
Popular ingredients mentioned were:
- Basil
- Bay leaves
- Beetroot and leaves
- Broccoli stalks & leaves
- Brussels sprouts
- Cabbage
- Carrots
- Cauliflower stalks & leaves
- Celery stalks and leaves
- Chilli
- Coriander
- Garlic
- Ginger
- Kale
- Leek
- Lettuce (outer leaves)
- Mushrooms
- Onions
- Parsley
- Parsnip
- Peppercorns
- Potato
- Pumpkin
- Rosemary
- Silverbeet
- Spinach
- Sweet potato
- Thyme
- Tomato
- Turmeric
- Zucchini
If you have any vegetables that you use or a different method to making your Vegetable Concentrate then let me know and I will add it to the list.
THERMOFUN’S TIP:
Place your Thermomix lid on top of the jar when pouring your stock into it. This helps prevent it going on the outside of the jar and onto your bench! 🙂
The recipe in the EDC/BCB calls for 150g rock salt which will make the stock last for 6 months in the fridge. I personally find this too salty for recipes, so I use about 70g and know it lasts then for 3 months. Also if a recipe calls for salt and stock, I do not put the salt in the recipe.
Click Here for more great recipes in a number of e-cookbooks – containing recipes to suit everyone.
I use the beetroot leaves last time, as had beetroot for a demo….and the flavour and colour was so good. I too freeze my bits of veg to put into my stock….I weighed the veges the first time I made exactly what the recipe said and now know I need 750g of veg to make the stock.
Thank you Monika for letting me know about the beetroot leaves – I have added it now to the list! 🙂
I freeze the stalks from Spinach/silverbeet, when I have used the leaves.
Choko peelings & “hearts” from young Chokos.
Cauliflower stalks or Broccoli stalks (if they don’t get cut into ‘sticks” & used with dip 1st).
I add rehydrated shitake mushrooms and roasted garlic for depth of flavour. Coriander seeds, roasted and left whole. Sometimes curry leaves.
Could someone give me instructions on how to make the concentrate stock – any type will do – I’ve lent both my books (original that came with my machine and then the bigger BED soft cover one and can’t find recipe…. Thanks
Hi! 🙂
Place whatever veg you want in TM bowl and chop 10 sec / speed 6.
Add salt and oil and cook 20 min / varoma / speed 1. Puree 1 min / speed 9 VERY gradually up to speed 9!!
I hope this helps. 🙂