Why make your own vegetable stock? You can have various reasons. You can prefer, for example, assembling vegetables of your choice. You might prefer products without preservatives. Or you might be allergic to some ingredients found in convenience food.
Me, I had to cook on day for a dear guest of who had celiac disease (and therefore gluten intolerant). The dish I wanted to prepare required a stock cube and I was pretty annoyed not to be able to find a gluten-free kind in the shops (because yes, there is gluten in unimaginable products). At the end I realized that the simplest solution was the obvious one : make it at home.
After some research on the internet, I figured it was super easy! I just had to pick up vegetables of my choice, and without following a recipe to the letter, I was going to make my very first cubes of vegetable broths. I also learned the importance of salt. The salt is indeed not only there to give taste, but to act as a preservative. So do not attempt to adjust the salt to your taste if you like to keep your stock for a while.
You too, can choose your vegetables yourself (the ingredients below are just an example). However, I suggest picking one or more ingredients from each of these 4 groups:
– Green Vegetable – not green Vegetable – herbs – onions, shallots or leeks
– 500g Vegetable
3 Celery branches
2 Cloves of garlic
5cm Fresh Turmeric
– 50ml Olive oil
– 140g Salt
Cut your vegetables into small pieces and place them in a blender.
Once the vegetables are hashed, add salt and olive oil.
Pour the mixture on a baking tray, covered with a baking sheet.
Let it rest in the oven for 4 hours at 80 ° C. During this time, the heat and the salt will absorb the humidity without cooking the vegetables.
Cut into cubes and preserve up to 6 months.
You can skip the last 3 stages, and preserve your broth in jars and keep cool. I also would recommend, keeping the dried cubes in the fridge as well. Because, despite the oven drying, the cubes will always be a bit damp and might rotten.