A great staple to keep in your fridge is a vegetable stock. Having it home made, you know exactly what’s in it, full of wonderful vegetable goodness and full of flavour for your dishes. I use it in most of my recipes, and people have been asking me about it, so thought it was time I shared it!
I make mine based on the recipe from the Thermomix EDC but using vegetables all low in salicylates and suitable for the failsafe diet. If you don’t have one of these ingredients, you can always swap it out for another or use more choko or celery. Basically I use whatever I have in the fridge at the time, just trying to keep the quantities similar. The low salicylate vegetables are beans, brussels sprouts, cabbage, celery, chives, choko, garlic, shallots, swedes and leeks.
I always do a little jar for a friend or my mother, so whenever she is cooking food for my 3 cherubs, she has some failsafe vegetable stock on hand to use.
The salt content is what preserves the stock and it will store in the fridge up to 6 months. If you reduce the salt in the recipe, the shelf life will drop.
2 cloves garlic
1 swede, peeled and chopped
1 choko, peeled and chopped
6-8 brussel sprouts
A small handful of fresh parsley
A sprinkling of fresh or dried chives
150g rock salt
1 tbsp (15g) Sunflower or Rice bran oil
Chop all vegetables into chunks and place into Thermomix bowl. Chop for 10 sec on speed 6.
Add salt and oil, cook for 20 minutes at Varoma temperature on speed 1.
Mix by slowly turningdial speed dial to speed 6 then pulverizing for 1 minute on speed 9.
Store in a jar in the fridge. Use tablespoon quantities to replace stock cubes. 1 tablespoon stock concentrate = 1 stock cube.
If you don’t have a Thermomix, head over to Failsafe Foodie, she has made the Vegetable Stock Concentrate the traditional way.
Also, Cooking for Oscar has successfully turned the stock concentrate into a .
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