Stock concentrate is the ultimate ‘clean out the fridge recipe’ – simply use whatever ingredients you have on hand! Think of the times you buy a bunch of spring onions but only need a couple, or when you buy a bunch of herbs but only use a couple of sprigs. Or when you need 1kg of pumpkin but the smallest wedge at the market was 1.2kg… these are the times to make stock concentrate! You don’t need to worry about having exact quantities of each ingredient on hand, just use what you’ve got and feel good knowing you won’t be wasting food.
Vegetarian, Vegan, Gluten Free, Dairy Free
600g vegetables, roughly chopped
1 onion, peeled and halved
2 garlic cloves, peeled
2 handfuls fresh herbs
150g rock salt
50g olive oil
- Place vegetables, onion, garlic and herbs in TM bowl, chop for 6 seconds, speed 7, assisting with spatula. Scrape down sides.
- Add salt and oil, cook for 20 minutes, 100°C, speed 2.
- Puree for 1 minute, speed 9.
Allow to cool before transferring to glass jars to store in the fridge.
This recipe is from our cookbook 'Everyday Thermo Cooking' - find out more about the book here.