Once made in a slightly larger quantity, you can enjoy this vegetable stock paste in the kitchen for a long time. Fresh vegetables, umami bombs such as mushrooms or miso paste and a little salt make this paste a very long-lasting yet fresh version of ready-made vegetable stock from the supermarket.
It's actually not that difficult to add spicy flavour to food!
Shelf life through salt preservation
The relatively high salt content preserves the fresh vegetables and they will then keep in a clean container in the fridge for a good six months or even longer.
Preparation time: approx. 60 min
Ingredients for approx. 2-3 large preserving jars
- 50 g spring onions, cut into larger pieces
- 100 g parsley root, cut into larger pieces
- 100 g carrots, cut into large pieces
- 50g parsnip, cut into larger pieces
- 125 g celery root, cut into large pieces
- 1 leek stalk, cut into large pieces
- 100 g fennel, cut into larger pieces
- 20 g dried porcini mushrooms and shiitake mushrooms, powdered
- 5 cloves of garlic, peeled and diced
- 30 g fresh parsley with stalks, finely chopped
- 15 g fresh lovage, finely chopped
- 4 tbsp olive oil
- 6 tbsp soy sauce (e.g. tamari)
- 4 juniper berries
- 2 bay leaves
- 5 fresh sage leaves
- 1 pinch of smoked paprika
- 2 tbsp light-coloured miso paste (from the health food shop)
- 100 g cooked kidney beans
- 125 g salt
Preparation
Mix all the ingredients, EXCEPT THE SALT, in a food processor or a good blender to a fine, slightly crumbly paste.
Then fold in the salt, fill the whole mixture into clean jars and store in the fridge.
IMPORTANT:
the amount of salt is necessary so that the paste is well preserved and therefore keeps well. A vegetable/salt concentration of 6:1 is recommended.
This means that you can sometimes completely dispense with additional salt when cooking with the paste.
Have fun with this great kitchen helper! 🙂
Your Katinka