All-Natural, Umami-Rich, Vegetable Stock Paste

Vegetable Stock PasteImagine having ALL these ingredients in your vegetable stock. Not just whatever flavour seeps into the stock water, but the ingredients in their entirety, no part wasted. Then imagine using these ingredients to make enough stock to last you months – not just a few meals.

Imagine no more! Welcome to the world of homemade vegetable stock paste.

CeleryBeautiful fresh vegetables – all the fibre, nutrients, minerals, everything. Celery, onions, courgettes, carrots, mushrooms, tomatoes…

Beautiful Pinky Red OnionsFlavour packed seasonings – dried shiitakes, sun-dried tomatoes, tomato purée, garlic…

Dried Shiitake MushroomsTons of fresh herbs – basil, parsley, thyme, rosemary, bay leaves…

Vegetable Stock PasteFinished with umami-rich ‘Parmesan’ (omit to make it vegan) and a little white wine and olive oil, with enough sea salt to keep this paste well preserved for at least six months in the fridge…

If you want to reduce the salt content, you can store this paste in the freezer, but remember it is a concentrated paste and you will only ever be using about 1 tablespoon of paste per litre of water, so the salt content doesn’t account to much per serving.

All-Natural, Umami-Rich, Vegetable Stock PasteAll these great ingredients, when cooked and properly puréed, can be completely dissolved in water – there may be a few small pieces of herbs in the liquid, but that is all.

This flavourful, long-lasting, delicious, nutritious seasoning has an endless array of uses. Swap milk for stock to make a greatly improved béchamel sauce. Never miss the chicken stock in a risotto again. Cook your pasta in stock instead of water for even more taste (check out an innovative way to make pasta that retains the maximum amount of flavour here – great to use with this stock). Endless…

Vegetable Stock PasteThere are so many ways your food will be improved with the addition of this stock. My family, who are normally fairly cool in their response to receiving my food gifts for Christmas, actively request this. The only reason I can think that it is not on the market, is the comparative costs involved for the producer (not for the consumer!). Why sell a product packed with fresh vegetables and umami-rich flavourings and seasonings, when you can sell salt, monosodium glutamate and dried carrots instead?

All-Natural, Umami-Rich, Vegetable Stock Paste

Vegetable Stock Paste
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Ingredients
  1. 400g celery
  2. 300g carrots, topped and tailed but unpeeled
  3. 350g onions, peeled
  4. 100g fresh tomato
  5. 600g courgette
  6. 200g fresh chestnut mushrooms
  7. 5 sun-dried tomatoes
  8. 70g tomato purée
  9. 8 cloves garlic, peeled
  10. 3 dried shiitake mushrooms, ground to a powder
  11. 1 tablespoon black pepper, ground to a powder
  12. 2 bay leaves
  13. 10g fresh sage leaves
  14. 10g fresh rosemary leaves
  15. 10g fresh thyme leaves
  16. 200g sea salt
  17. 2 tablespoons olive oil
  18. 100g drinkable, dry, white wine
  19. 150g Parmesan, finely grated
  20. 10g fresh basil leaves
  21. 40g parsley, leaves and stems
Food Processor Method
  1. Chop the large vegetables into large chunks and use a food processor to finely chop the vegetables, sun-dried tomatoes, tomato purée, garlic, shiitake mushroom powder, black pepper, bay leaves, sage, rosemary and thyme. You may need to do this in batches.
  2. Transfer to a large pan, add the salt, oil and wine and combine with a spoon. Simmer on medium-low heat for 30 minutes, stirring frequently to avoid the bottom catching and burning and to make sure the entire contents are cooked evenly.
  3. Transfer the mixture back to your food processor (you may need to do this in batches, so divide the following ingredients as necessary). Add the 'Parmesan', parsley and basil (these herbs are 'soft' and are better without long cooking). Process for at least 1 minute on maximum speed. You want the ingredients to be completely puréed and homogenous (increase the speed gradually because the ingredients are hot).
  4. Divide among sterilised containers and store in the fridge or freezer (depending on your salt content). If you are freezing your paste, sterilising is not really necessary. And to be honest, I have generally taken a more laissez-faire attitude to sterilising when making this paste and haven't run into any difficulties yet. As ever, you decide!
Thermomix Method
  1. If using this machine, you will need to divide the above quantities in two and process/cook everything in two separate batches.
  2. Chop the large vegetables into large chunks and process the vegetables, sun-dried tomatoes, tomato purée, garlic, shiitake mushroom powder, black pepper, bay leaves, sage, rosemary and thyme on Speed 6/10 seconds.
  3. Add the salt, oil and wine and cook for 20 minutes on Varoma/Speed 1.
  4. Add the Parmesan, parsley and basil (these herbs are 'soft' and are better without long cooking). Process for 1 minute on Speed 10 (increase the speed gradually because the ingredients are hot).
  5. Divide among sterilised containers and store in the fridge or freezer (depending on your salt content). If you are freezing your paste, sterilising is not really necessary. And to be honest, I have generally taken a more laissez-faire attitude to sterilising when making this paste and haven't run into any difficulties yet. As ever, you decide!
Notes
  1. This recipe yields about 2kg. This is a large quantity recipe because it stores so well, has so many uses and frankly, if you're going to take the trouble, you may as well make a load. And because so many people request this as gifts! But if you don't think you'll need so much, just divide the recipe as necessary.
Adapted from Everyday Cooking, Thermomix
Adapted from Everyday Cooking, Thermomix
Ramsons & Bramble http://www.ramsonsandbramble.com/

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Comments

  1. Sherry Ann Allen says

    This recipe makes so much sense! I was through trying every which way to make vegetable stock. THEN I SAW THIS RECIPE! THIS IS IT! You say in your Notes that it has many uses. Please share with me what they are.
    >
    > Also, I wanted to pass along a ‘recipe’ for Oven Dried Tomatoes from Food Wishes.com, Chef John. They are rich, flavorful and easy to make. And you can make however many you need for way less money than sun-dried tomatoes. The flavor is off the chart. Go to FoodWishes.com and type in ‘oven dried tomatoes’ in the search field. There is a video explaining the method. There is not really a recipe.
    >
    > Thanking you in advance for your time. SA

    • Ramsons and Bramble says

      Thanks Sherry! I use this stock paste for the usual kinds of things – bases for soups, stews and risotto. But also to make bechamel (instead of milk) – it is MUCH tastier. Or to cook my pasta or whole grains in. Or to make a lighter Thai curry (mix with water and use 50/50 stock and coconut milk). In fact, any recipe that calls for liquid could probably take some of this. You could also use the paste as an all-purpose seasoning and add it to recipes instead of salt. For instance in a quiche or savoury pie filling, or anything that could do with a boost of savoury, salty flavour! Let me know how you get on!

  2. cinny says

    Thanks for the great recipe. I have a few questions

    1) what do you think about adding kelp/kombu for more umami? Where in the process does it enter using a food processor?

    2) can I omit the courgette, I’m generally not a big fan.

    3) is it necessary to finely chop everything before the first cooking? What about cooking things together then use the food processor?

    Thanks again!

    • Ramsons and Bramble says

      Hi! Happy to have a go at answering your questions!
      I think a seaweed would be great for adding more umami – I would probably grind it to a powder (in a spice grinder, or in the food processor before adding the other ingredients) and add it with the shiitake powder. You could definitely omit the courgette – the ingredients I listed are what I use and are my recommendation, but they are certainly not set in stone! I would include whatever vegetables and seasonings I liked the flavour of, in fact you can alter the flavour profile of the the whole stock by changing the ingredients (Mediterranean-style, Asian-style, etc.). Although I haven’t actually tried preparing this with the alternative method you ask about, I think it would be best to blend the ingredients first before the first cooking. You are not just cooking the ingredients during this stage, you are reducing and homogenising the mixture and by processing it first you are breaking down the structure and water of the vegetables – sort of the difference between sautéing vegetables and long-cooking a tomato sauce. Does that make sense?

  3. Dani says

    Hello! This is absolutely genius. And your photos are stunning. Thank you for sharing. I just have a very quick question about reconstitution. In the post you say to use one tablespoon of stock to a liter of water. I would assume therefore that I can use a quarter of a tablespoon to one cup of water? Should the water be boiling water or would tap water work? Final question, if I make a liter of stock with the paste will it keep in the fridge over a week?

    Sorry for all the questions, and thank you so much again. :)

    • Ramsons and Bramble says

      Hey! Wonderful to hear from you. I love questions!

      This stock is pretty flexible, so you can use about one tablespoon per litre or about one teaspoon per cup. But if you are making something delicate, you may want to reduce the amount of stock paste a little and if you’re making something that could use a flavour boost, put in some more. I generally use whatever liquid the dish calls for and then add the paste as a seasoning to taste.

      You can use both boiling and tap water, but the paste dissolves more easily in hot water.

      Lastly, a litre of stock would probably be all right for a week, but I think it would be best for freshness and ease of storage if you made it fresh – a matter of seconds – or froze it. A week might be pushing it.

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