PP stands for Penny Pinching! This is my version of the famous (well, amongst Thermomix users anyway) Vegetable Stock Paste. It’s similar but a bit more frugal because you’re not buying veggies especially for it.
700-750g vegetable offcuts and random bits such as the tops of carrots, parsnips and tomatoes, celery leaves, zucchini ends, capsicum offcuts, mushroom stems, parsley stalks, green onion ends, and so on. Ensure everything has been washed and is edible and discard any brown, bruised or yucky bits. Gradually add your salvaged bits to a bag or container in the freezer until you have the correct quantity. (See TIPS about veggies to avoid.)
A handful of fresh herbs such as parsley, sage, rosemary, thyme, marjoram, oregano (a mix or just one, whatever you have on hand or can pick from your garden).
2 bay leaves
1 onion, peeled and halved
2-3 garlic cloves
60g rock salt
40g EVOO
Place veggies, herbs, onion and garlic into TM bowl and chop 10-15 secs/speed 6. Scrape down sides with spatula and repeat if necessary. Add rock salt and oil and cook 20 min/120°C/speed 2.
Blend 1 min/speed 5-9 increasing speed gradually or until smooth. Put into ice cube trays and place in freezer. Once frozen, cubes can be stored in zip-lock bags or plastic containers.
TIPS
Avoid using cruciferous vegetables such as broccoli, cabbage, cauliflower, kale, bok choy and especially Brussels sprouts as they can add a bitter flavour.
Use between 50 and 70 grams of salt, but no more, as the stock won’t freeze properly.
old chris new tricks 