Bron's Spanish Vegetable Stock Concentrate

[bron]

Well I have just made a Spanish Vegetable Stock and I see it differs from this one.

This one is very popular here. Thought I would post it for you to try too!
2 cloves garlic
handful flat parsley
2 carrots
1 small turnip
1 parsnip
1 sticks celery including leafy part
2 leeks
1 onion (I weighed all these ingredients and it all weighed 820g)
Place them all in THX and blitz 7-10, then add 200g salt and 20g olive oil and program 30 mins, 100º, speed 2 & 1/2.
Then blitz 7-10 for 30 seconds and store in fridge in a jar.

Will try your one Thermomixer next time and compare

[Thermomixer]

Thanks Amanda - moved you post as it is a New Recipe - and gets 5 "tickets" for the Antonio Carluccio offer

The other stock concentrate is the recipe that I converted from "A Todo Vapor" - I have not made it, just "attempted" to translate it. 

[bron]

Thanks Thermomixer!
 
Have used this one today in my Spag Bol, instead of salt! Kids didn't notice, so at least got some veggies into them!!

[CarolineW]

blitz 7-10, then add 200g salt and 20g olive oil and program 30 mins, 100º, speed 2 & 1/2.
Then blitz 7-10 for 30 seconds and store in fridge in a jar.

Will try your one Thermomixer next time and compare

Do you really mean 200g salt and 20g olive oil, or are the quantities the other way around?  Or 20g each?  Just reached this stage of the recipe and thought - that's a whole box of salt!!!  Waiting for answer with baited breath so can finish off this batch.  Also, do you have any idea how long it lasts for, Amanda?

Thanks

[Rowyfo]

I'm pretty sure that is right, the salt is supposed to act as a preservative so it will last quite a while*.

*unsure just how long that is

[baf65]

sounds a bit like the Vege Stock concentrate in the Everyday book, that recipe now suggests only 150g of salt instead of 200g, I use 120g in mine
Lasts for at least 6mths but its unlikely you would have any left after a month or two!

[bron]

Yes the weights are correct! It is all salt, as you add a teaspoon to replace a stock cube, imagine for one litre of water you would need quite a bit of salt to make it tasty!!
Just add a teaspoon or half a teaspoon to everything instead of using salt. It lasts for months. I made my chicken stock the first week in January, don't have much left and its still perfect!
Whatever you do.....don't taste it, just smell it!!!

[cookie1]

Since I made my first batch of vegetable concentrate I never use anything else. It's fantastic. Although I did over do it once in a recipe that had black bean sauce and soy- boy was it salty!

[brazen20au]

made this! blogged

which chicken one does everyone recommend?

[judydawn]

Just checked out your blog Karen - impressive

So, is Bron's vegie stock better than the one in the everyday cookbook.  I am almost due to make another batch.  I think the one in the book would be cheaper to make but cost isn't everything if you are getting a better finished product.

[brazen20au]

i haven't made the other, sorry!

[judydawn]

So when a recipe calls for concentrated vegie stock, have you just been using a stock cube or powder?  You will love the concentrate then and find yourself using it in heaps of things.

[brazen20au]

yes, i use massel stock powder (gluten free) but i'd like to make my own stocks from now on!

[bron]

I would certainly never buy stock ever again, my chicken one has lasted me 4 months. I use boneless thighs, no skin, bit of fat. And the vege one I imagine will last me about the same if not less.
At least you know it contains 100% of the best ingredients and no crap! They are quite salty, but as long as you don't season things until the end, it will be fine.. I have got so used to them now! Lets see if my mother in law likes them!

[brazen20au]

have you posted your chicken stock recipe bron? and is it in this section?