Homemade Vegetable Stock Cube and Vegan Minestrina
Ingredients
Vegetable stock cube
200 g celery
250 g carrots
100 g yellow onion
150 g courgette
1 garlic clove
1 bay leaf
5 basil leaves
2 sage leaves
1 rosemary sprig
25 g parsley
120 g sea salt
1 tbsp olive oil
25g of small pasta for each person
Vegetable stock cube
200 g celery
250 g carrots
100 g yellow onion
150 g courgette
1 garlic clove
1 bay leaf
5 basil leaves
2 sage leaves
1 rosemary sprig
25 g parsley
120 g sea salt
1 tbsp olive oil
25g of small pasta for each person
Method
Wash all vegetables and chop them in a food processor, until finely chopped, but before they turn into a mush. Mix in the olive oil.
Place the vegetables in a pan, with the salt on top. Cook on a very low heat for about half an hour, without stirring the salt in the vegetables. Once the vegetables have produced the vegetation water, stir the salt in. Cook for another hour, always on a very low heat, until the vegetables are cooked through. Blend with a hand held blender to a smooth paste (picture 2). The home made vegetable stock paste can be kept as it is, frozen in cubes, or stored in the fridge for a couple of weeks. Alternatively the paste can be spread on an oven tray lined with baking paper and dried in the oven at 100C for 4 to 5 hours, then blended to a fine crumb. This last step is a bit more time consuming, but the granular stock is easier to store and lasts longer.
To make the minestrina, boil 2 cups of water per person and add 1 tsp of vegetable stock to it. The amount of homemade stock varies according to personal taste, a bit more can be added to achieve optimum flavour. Once the stock has dissolved in the water, add the pasta and cook according to instructions, typically 10 minutes.
Serve very hot with a sprinkle of Parmesan cheese (not in the vegan option!).
Wash all vegetables and chop them in a food processor, until finely chopped, but before they turn into a mush. Mix in the olive oil.
Place the vegetables in a pan, with the salt on top. Cook on a very low heat for about half an hour, without stirring the salt in the vegetables. Once the vegetables have produced the vegetation water, stir the salt in. Cook for another hour, always on a very low heat, until the vegetables are cooked through. Blend with a hand held blender to a smooth paste (picture 2). The home made vegetable stock paste can be kept as it is, frozen in cubes, or stored in the fridge for a couple of weeks. Alternatively the paste can be spread on an oven tray lined with baking paper and dried in the oven at 100C for 4 to 5 hours, then blended to a fine crumb. This last step is a bit more time consuming, but the granular stock is easier to store and lasts longer.
To make the minestrina, boil 2 cups of water per person and add 1 tsp of vegetable stock to it. The amount of homemade stock varies according to personal taste, a bit more can be added to achieve optimum flavour. Once the stock has dissolved in the water, add the pasta and cook according to instructions, typically 10 minutes.
Serve very hot with a sprinkle of Parmesan cheese (not in the vegan option!).
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