DIY Veggie Stock Cubes
DIY Veggie Stock Cubes
Ingredients
- 250 g yellow onion
- 180 g carrots
- 130 g celery stalks
- 150 g zucchini
- 80 g leek
- 80 g tomato
- 80 g potatoes
- 20 g garlic
- 15 g parsley
- 15 g baby spinach
- 300 g fine salt
- 1 tablespoon extra virgin olive oil, as needed
Instructions
- 1
Finely chop all the fresh vegetables (yellow onion, carrots, celery stalks, zucchini, leek, tomato, potatoes, garlic, parsley, baby spinach) or quickly blend them in a food processor until finely minced.
⏱️ 10 min
- 2
Heat a large pan over medium heat. Add a drizzle of extra virgin olive oil. Add the chopped vegetables to the pan and cook for about 10 minutes, stirring occasionally, until they start to soften.
⏱️ 10 min
- 3
Add the fine salt to the cooked vegetables, stir well to combine, and continue cooking for another 10 minutes, stirring frequently, until the mixture dries out significantly.
⏱️ 10 min
- 4
Transfer the vegetable mixture to a blender or food processor. Blend until the mixture is smooth and creamy. You may need to do this in batches depending on the size of your blender.
⏱️ 5 min
- 5
Return the blended mixture to the pan. Cook for another 5-10 minutes over low to medium heat, stirring constantly, to remove any remaining moisture and further concentrate the flavors.
⏱️ 8 min
- 6
Line a baking tray with parchment paper. Spread the vegetable mixture evenly onto the parchment paper. Cover with another sheet of parchment paper and use your hands or a rolling pin to flatten it into a rectangular shape, about 1-2 cm thick.
⏱️ 5 min - 7
Place the baking tray with the flattened mixture into the freezer. Freeze for at least 12 hours, or until the block is completely solid.
⏱️ 720 min
- 8
Once frozen solid, remove the block from the freezer. Carefully peel off the parchment paper. Using a sharp knife, cut the frozen block into small cubes of approximately 3x2 cm to create the stock cubes.
⏱️ 5 min
- 9
Store the finished stock cubes in an airtight container in the freezer. Separate layers with small pieces of parchment paper to prevent them from sticking together.
⏱️ 2 min
- 10
To use, dissolve one cube (about 10 g) in 500 ml of hot water for a flavorful vegetable stock.
Kitchen Tools
DIY Veggie Stock Cubes
- 250 g yellow onion
- 180 g carrots
- 130 g celery stalks
- 150 g zucchini
- 80 g leek
- 80 g tomato
- 80 g potatoes
- 20 g garlic
- 15 g parsley
- 15 g baby spinach
- 300 g fine salt
- 1 tablespoon extra virgin olive oil, as needed
Instructions
- 1
Finely chop all the fresh vegetables (yellow onion, carrots, celery stalks, zucchini, leek, tomato, potatoes, garlic, parsley, baby spinach) or quickly blend them in a food processor until finely minced.
⏱️ 10 min - 2
Heat a large pan over medium heat. Add a drizzle of extra virgin olive oil. Add the chopped vegetables to the pan and cook for about 10 minutes, stirring occasionally, until they start to soften.
⏱️ 10 min - 3
Add the fine salt to the cooked vegetables, stir well to combine, and continue cooking for another 10 minutes, stirring frequently, until the mixture dries out significantly.
⏱️ 10 min - 4
Transfer the vegetable mixture to a blender or food processor. Blend until the mixture is smooth and creamy. You may need to do this in batches depending on the size of your blender.
⏱️ 5 min - 5
Return the blended mixture to the pan. Cook for another 5-10 minutes over low to medium heat, stirring constantly, to remove any remaining moisture and further concentrate the flavors.
⏱️ 8 min - 6
Line a baking tray with parchment paper. Spread the vegetable mixture evenly onto the parchment paper. Cover with another sheet of parchment paper and use your hands or a rolling pin to flatten it into a rectangular shape, about 1-2 cm thick.
⏱️ 5 min - 7
Place the baking tray with the flattened mixture into the freezer. Freeze for at least 12 hours, or until the block is completely solid.
⏱️ 720 min - 8
Once frozen solid, remove the block from the freezer. Carefully peel off the parchment paper. Using a sharp knife, cut the frozen block into small cubes of approximately 3x2 cm to create the stock cubes.
⏱️ 5 min - 9
Store the finished stock cubes in an airtight container in the freezer. Separate layers with small pieces of parchment paper to prevent them from sticking together.
⏱️ 2 min - 10
To use, dissolve one cube (about 10 g) in 500 ml of hot water for a flavorful vegetable stock.