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Author Topic: Vegetable Stock Concentrate  (Read 18594 times)
Thermomixer
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« on: September 27, 2008, 06:16:09 AM »

Name of Recipe: Vegetable Stock Concentrate
 
Ingredients:

50 g of Parmesan cheese, cut into pieces
200 grams celery
2 carrots 250g
1 onion 100g
1 tomato 100g
1 zucchini 150g
1 clove garlic
50 g fresh mushrooms
1 bay leaf
6 sprigs of mixed herbs (basil, sage and rosemary) leaves only
4 sprigs fresh parsley
100-200 grams coarse sea salt
30 g white wine, dry
1 tablespoon olive oil

Preparation:

1. Put Parmesan cheese in the TM bowl, grate for 10 seconds on Speed 10.  Transfer to a bowl and set aside.
2. Cut all the vegetables into pieces and put them in the TM bowl with fresh herbs, chop for 10 seconds on Speed 7 using spatula in lid to stir.
3. Add the salt, wine and oil, cook for 40 minutes at Varoma temperature on Speed 2, with the basket on the lid instead of Measuring Cup.
4. Remove the basket, add the grated Parmesan, replace the Measuring Cup and mix for 1 minute on speed 10. Transfer to a jar and let cool.

Quantity: 1-2 teaspoons corresponds to a stock cube and is sufficient to obtain 500g of broth.

Storage: When cold, store in refrigerator for a few months.

Origin:

Roughly translated/adapted from A Tutto Vapore on Italian website - Full Steam Ahead
« Last Edit: March 22, 2014, 01:13:46 AM by judydawn » Logged

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« Reply #1 on: January 09, 2009, 03:28:39 PM »

This sounds better than the TM stock concentrate we use at present...fantastic, as usual Thermomixer!
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cookie1
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« Reply #2 on: January 10, 2009, 06:23:48 AM »

I need to make some more, so will try this one this time.  I use the thermomix stock concentrate exclusively now, it really livens things up, especially risottos.  Will report back.
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« Reply #3 on: January 10, 2009, 07:35:54 AM »

I'll be giving it a try, too, thanks for sharing.
Like Cookie, I use the TM stock concentrate exclusively and love it, but this one looks better.
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« Reply #4 on: January 10, 2009, 08:23:01 AM »

personally I'd cut the salt down to about 120g to 150g
i find the TM out the recipe book too salty
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Thermomixer
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« Reply #5 on: January 11, 2009, 03:18:53 AM »

This sounds better than the TM stock concentrate we use at present...fantastic, as usual Thermomixer!

Tenina, please check the recipe in the Full Steam Ahead book - that is where I stole this from (the Italian version anyhow)  Embarrassed Embarrassed
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« Reply #6 on: January 23, 2009, 02:20:36 PM »

From memory, I cut the salt down to 100g from 150g using the recipe in the TM book. The salt is there as a preservative more than anything and I use it exclusively too and use it up rather rapidly. I still find it a little salty and may play with reducing the salt some more. I will report back if I THINK to change it with the next batch.
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« Reply #7 on: January 28, 2009, 12:00:56 PM »

Thanks for the recipe Thermomixer.  I just made it (with reduced salt) and will let you know how it tastes.

I can give you all a few tips, though.  They're all related to reading the recipe properly first!!!!!

1.  Take the parmesan OUT like the recipe says.  Trust me on this - the clean up if you don't will be a nightmare.  It catches.

2.  Read right through so that you register that this is not like a conventional stock - you will not be draining the broth off the vegetables.

3.  Peel the onions, don't leave the peel on to give colour (see tip 2 above).

4.  De-string the celery, don't think the strings will be strained out at the end (see tip 2 above)

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« Reply #8 on: June 21, 2009, 07:35:58 PM »

OK, so I should have looked here FIRST!
I had something similar to this in the recipe book that came with my machine, but it referred to ingredients that weren't in the ingredient list (so no quantities). I went to the Italian site and spent a couple of hours messing around with translators and finally pieced it together, only to come here and find... Voilà-- the recipe I had been looking for.

Next time...
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Aunt Annie
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« Reply #9 on: June 22, 2009, 12:58:48 AM »

OK, so I should have looked here FIRST!
I had something similar to this in the recipe book that came with my machine, but it referred to ingredients that weren't in the ingredient list (so no quantities). I went to the Italian site and spent a couple of hours messing around with translators and finally pieced it together, only to come here and find... Voilà-- the recipe I had been looking for.

Next time...
Then, of course, there is Bron's vegetable stock in this section too Aunt Annie so you now have quite a choice Grin Grin
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Judy from North Haven, South Australia

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« Reply #10 on: June 22, 2009, 04:09:35 AM »

Oooh, I just took a look at Bron's too. With the parsnip and turnip it will be great for winter! Thanks for calling my attention to it.
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Aunt Annie
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« Reply #11 on: June 22, 2009, 09:47:28 AM »

i haven't tried the aussie one but i LOVE brons one!
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Karen in Canberra Smiley
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« Reply #12 on: July 09, 2011, 12:23:31 AM »

Hi everyone,
Just wanted to "bump" this recipe for those who haven't seen it - it is a great alternative to the vege stock paste that is in the EDC.  The parmesan cheese makes a really tasty addition.  I alternate betweeen the EDC stock paste, this Italian stock paste version and bron's spanish stock paste - depending on what vegies and herbs we have on hand.
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Karen in Adelaide
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« Reply #13 on: October 26, 2011, 02:22:49 AM »

my favourite flavour adder!! I love this stock! My DH comments on how much tastier food is with the TM - I tell him its this stock!! THANK YOU!! Wink
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« Reply #14 on: November 05, 2011, 02:00:56 AM »

 Smiley This is the one I make now.
great.

Robyn
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