Homemade vegetable stock

I finally did it! I had the idea for a long time, researched, but I didn’t dare making it until two days ago! I finally made my own vegetable stock!! Don’t laugh at me, so I was really excited about it! Because it’s something special you don’t do every day, and because it is soo great to have your very own individual vegetable stock, of which you know that it tastes good a and what’s inside (namely: no sugar, glutamate or other additives)!

The recipe is not that complicated, it just takes time and a day on which you don’t leave the house. So it’s perfect for rainy sundays in the fall ;-)

There are a few vegetable stock recipes on the internet, but I created my own version.

To be fair, I must say that you can’t really make a broth with it. Well, you could, but you would need quite a lot of the (valuable, because homemade) powder and the broth gets pretty cloudy. I will therefore use it as a seasoning to add a unique flavour to my meals.

So now let’s go, here is the ingredient list:

4 tomatoes
2 small-medium onions
60 g sea salt
1 carrot
1 small leek
1/4 celeriac incl. green
1 bunch of parsley
2 cloves of garlic
1 cm ginger

Of course you can also vary the ingredients: e.g. omit garlic, add parsley root, bell pepper, pepper, etc. simply be creative, according to your individual taste :-)

preparation:

Put onions and salt together in a blender and blend until it forms a paste.
Add remaining ingredients and blend properly until it is a uniform mass (this tastes super salty now, don’t be surprised!!).
Spread the mass on a lined baking tray and make some furrows with a spatula (see picture above).
Place the tray in the oven at 80 ° C (fan) for seven hours iuntil all liquid has evaporated (it can take longer or shorter depending on the juiciness of your veggies, just check from time to time, so it doesn’t get burnt in the last our). The mass is then really dry and you can break it into pieces.
Put it in the blender again until a powder forms.
Fill it in a jar and you are all set :-)