Forum Thermomix

Thermomix Recipes for TM5 and TM31 => Starters and Snacks => Topic started by: Thermomixer on September 27, 2008, 07:16:09 am

Title: Vegetable Stock Concentrate
Post by: Thermomixer on September 27, 2008, 07:16:09 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
Title: Re: Vegetable Stock Concentrate
Post by: Tenina on January 09, 2009, 03:28:39 pm
This sounds better than the TM stock concentrate we use at present...fantastic, as usual Thermomixer!
Title: Re: Vegetable Stock Concentrate
Post by: cookie1 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.
Title: Re: Vegetable Stock Concentrate
Post by: Amanda 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.
Title: Re: Vegetable Stock Concentrate
Post by: baf65 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
Title: Re: Vegetable Stock Concentrate
Post by: Thermomixer 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)  :-[ :-[
Title: Re: Vegetable Stock Concentrate
Post by: faffa_70 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.
Title: Re: Vegetable Stock Concentrate
Post by: CarolineW 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)

 :-\ :-[ :-\
Title: Re: Vegetable Stock Concentrate
Post by: AuntAnnie on June 21, 2009, 08:35:58 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... Voilą-- the recipe I had been looking for.

Next time...
Title: Re: Vegetable Stock Concentrate
Post by: judydawn on June 22, 2009, 01:58:48 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... Voilą-- 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 ;D ;D
Title: Re: Vegetable Stock Concentrate
Post by: AuntAnnie on June 22, 2009, 05:09:35 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.
Title: Re: Vegetable Stock Concentrate
Post by: brazen20au on June 22, 2009, 10:47:28 am
i haven't tried the aussie one but i LOVE brons one!
Title: Re: Vegetable Stock Concentrate
Post by: KarenH on July 09, 2011, 01:23:31 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.
Title: Re: Vegetable Stock Concentrate
Post by: astarra on October 26, 2011, 03:22:49 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!! ;)
Title: Re: Vegetable Stock Concentrate
Post by: obbie on November 05, 2011, 02:00:56 am
 :) This is the one I make now.
great.

Robyn
Title: Re: Vegetable Stock Concentrate
Post by: auds on November 11, 2011, 07:25:53 am
I just got my TM today and planning on doing this as my first thing  ;D

We dont like celery and I dont have any - would it still work ok without it or could I use something else?

thanks
Title: Re: Vegetable Stock Concentrate
Post by: faffa_70 on November 11, 2011, 07:29:45 am
For future reference Auds, you won't know the celery is even in there - it is great to use as it is so cheap. In the mean time you can replace it with just about any vegetable that needs using up in your fridge. I often throw some extra parsley in to give it a greener look if I am not using the full amount of celery.

If you use hard veg (e.g. carrots) to make it up you made need to add about 10-20g of water to make up for the moisture content that is in celery as the recipe doesn't call for any extra liquid other than a tablespoon of oil.

Hope this helps you, Let us know if you have any other questions  :)
Title: Re: Vegetable Stock Concentrate
Post by: Twitterpated on November 11, 2011, 07:38:44 am
auds I too do not like celery, especially cooked. I always add it to my vegetable stock concentrate and any other recipes that call for it. I generally add before any other vegetables in recipes and chop it until it is really fine before adding anything else to be cooked. I have tried the VSC and other recipes without and it really does seem to make a difference. All this from someone who detests the stuff....  ;D ;D

BTW you definitely can't tell it's in the VSC (especially once it's added to a recipe). I would only leave it out if it's for allergy or similar reasons - but that's just my personal opinion. Hope this helps.  :D
Title: Re: Vegetable Stock Concentrate
Post by: auds on November 11, 2011, 08:09:13 am
Ok will give it a whirl with the celery.  Ummm I should have also mentioned (just reread the ingredients) that hubby hates mushrooms as well.  Is this the same as the celery - you wont even taste it?

thanks all
Title: Re: Vegetable Stock Concentrate
Post by: Twitterpated on November 11, 2011, 11:09:03 pm
Not in the vegetable stock concentrate. There doesn't seem to be any one flavour that comes through. Mind you, if you ate it straight you probably could. Once you add to recipes you wouldn't know what you added. As faffa said, you can just use any vegetables that need using up.
Title: Re: Vegetable Stock Concentrate
Post by: auds on November 12, 2011, 05:58:43 am
I am in the middle of cooking this and there is a LOT of steam coming out of the basket is that right?  :o
Title: Re: Vegetable Stock Concentrate
Post by: judydawn on November 12, 2011, 07:08:18 am
Auds, when using the varoma function there is always a lot of steam.  By now your vegie stock concentrate will  be finished and you will see that all is OK.
Title: Re: Vegetable Stock Concentrate
Post by: auds on November 12, 2011, 08:59:06 am
well its finished now (although I forgot the bay leaf) and the stock seems ok although pretty salty.

However it has stuck to the bottom of the jug and I cant get it off!!  Its not burnt just stuck.  Its been soaking for 2 hours and I have been scrubbing it every 20 mins.

Not happy if this is what happens every time you cook with it  :(
Title: Re: Vegetable Stock Concentrate
Post by: judydawn on November 12, 2011, 10:49:33 am
Yes the stock is salty auds - that's why it lasts so long in the fridge.  You can freeze it too and it will remain soft because of the salt.  When using it, don't add any salt until the end and always taste the dish before adding any extra.

I don't remember having the sticking problem but you could try this (http://www.forumthermomix.com/index.php?topic=1498.0) tip.
Title: Re: Vegetable Stock Concentrate
Post by: thermoheaven on November 12, 2011, 11:06:19 am
after making VSC, i like to either make soup or bread so as not to waste the residual concentrate; don't add any salt to the soup or bread. in the case of the VSC sticking to the bottom of the bowl, i'd make soup and see if it loosens the stuff on the bottom.
Title: Re: Vegetable Stock Concentrate
Post by: auds on November 13, 2011, 12:36:22 am
I did do exactly what the recipe said so if it was too hot I dont know - it said varoma temp which I did.  I also put a little extra wine in so there was a bit more liquid than stated (heavy handed and I couldnt take it back out lol).

The tip with the bicarb sounds good I will try that next time.  Hmmm what to try today  ;D

Thanks all
Title: Re: Vegetable Stock Concentrate
Post by: Stephanie on October 22, 2012, 07:02:42 am
I had to look up this recipe because I'm out of stock paste and I'm writing a shopping list at work ;)  A tip that might come in handy for some is that I  generally use this recipe but I cut down the salt a bit and add some dulse flakes - I bought a whole bag to make Tenina's umami paste and i's a good way to use some of it - it adds a nice flavour  :) 

I have a lone beetroot in the fridge that needs using up so I'm thinking of adding it just to see what happens... surely it can't hurt!
Title: Re: Vegetable Stock Concentrate
Post by: cookie1 on October 22, 2012, 07:33:32 am
I'm sure it won't  hurt at all. Your stock will have a nice red tinge.
Title: Re: Vegetable Stock Concentrate
Post by: obbie on November 09, 2012, 05:37:24 am
I add whatever left over veges i have to use up, always works out. :)
Title: Re: Vegetable Stock Concentrate
Post by: cookie1 on November 09, 2012, 09:23:28 am
Me too I save the big broccoli stalks too.
Title: Re: Vegetable Stock Concentrate
Post by: Halex on November 09, 2012, 10:27:32 pm
Never seen this thred before. Not a  fan of the edc one, have a lot of it in the freezer.

Will give this a go this week.

H :)
Title: Re: Vegetable Stock Concentrate
Post by: Chickie on December 03, 2012, 07:18:09 am
Made this today with a few extra herbs and about 140g salt. Delicious, really gave my soup a nice flavour :)
Title: Re: Vegetable Stock Concentrate
Post by: kyton on December 06, 2012, 10:54:20 am
Made this today without the mushroom (ran out after breakfast!). Also didn't add as much salt and still couldn't get over how salty it is.

Used it to flavour both a focaccia and risotto. Has a very nice flavour - was a little wary as at my demo I tasted a mushroom risotto and really disliked its flavour. I am assuming it was from the stock used as mushrooms are pretty inoffensive usually.
Title: Re: Vegetable Stock Concentrate
Post by: goldfish on December 06, 2012, 11:28:56 am
Kyton - it's been my experience that not many people are a fan of the demo mushroom risotto.  I don't think it's the fault of the stock.  Maybe if you try other types of risotto and see how you go.
Title: Re: Vegetable Stock Concentrate
Post by: cookie1 on December 06, 2012, 11:32:33 am
There are some good risotto recipes on the forum.
Title: Re: Vegetable Stock Concentrate
Post by: judydawn on December 06, 2012, 11:50:31 am
I love Chelsea's creamy garlic prawn risotto. (http://www.forumthermomix.com/index.php?topic=7006.0)
Title: Re: Vegetable Stock Concentrate
Post by: Kimmyh on December 06, 2012, 12:05:14 pm
I love Chelsea's creamy garlic prawn risotto. (http://www.forumthermomix.com/index.php?topic=7006.0)
Me too. Making it tomorrow night for my sister to try. It cooks perfect everytime.
Title: Re: Vegetable Stock Concentrate
Post by: kyton on December 08, 2012, 07:49:04 am
Thanks for the heads up about the mushroom risotto!
Title: Re: Vegetable Stock Concentrate
Post by: Curry Diva on December 08, 2012, 08:28:56 am
Great read re stock options, thanks. I've only ever used the EDC one to date.
One point my demonstrator told me was NEVER to use the heads of broccoli or cauli in the stock concentrate (apparently tastes disgusting)
Title: Re: Vegetable Stock Concentrate
Post by: cookie1 on December 13, 2012, 01:39:37 am
I always use the thick stem of the broccoli in mine but not the head.
Title: Re: Vegetable Stock Concentrate
Post by: Persistenttiger on December 13, 2012, 05:08:45 am
This one does look nicer than the edc one. I really need to make a stock without onion or garlic (low fodmap diet)... will have to play around with spices/flavours to see how it goes... garlic or onion infused oil helps.

Can you use frozen (defrosted) veggies? That way as I have veggies that need using I could freeze them all in a bag and then make stock once the bag is full?
Title: Re: Vegetable Stock Concentrate
Post by: judydawn on December 13, 2012, 05:23:42 am
I can't see why not PT.  My favourite way to make the VSC is to roast the vegies first, the flavour is so much better and I can then use it as a broth in winter when I want something to go with a sandwich or such.
Title: Re: Vegetable Stock Concentrate
Post by: Persistenttiger on December 13, 2012, 06:01:32 am
I can't see why not PT.  My favourite way to make the VSC is to roast the vegies first, the flavour is so much better and I can then use it as a broth in winter when I want something to go with a sandwich or such.

That would improve the flavour, thanks for the tip :D

Mind you, I'm really put off the vsc now because I smell it every time I take the lid of the thermomix.
Title: Re: Re: Vegetable Stock Concentrate
Post by: Brumington on July 25, 2013, 11:26:46 am
Bumping this to try.
Title: Re: Vegetable Stock Concentrate
Post by: TamG on July 28, 2013, 06:01:26 am
I just saw this thread at the right time, as I was just about to make another batch of the EDC VSC. 

Just made this version and it smelt delicious while cooking.  After making the stock I went straight into making the marinade for the gourmet beef casserole http://www.forumthermomix.com/index.php?topic=4535.0 (http://www.forumthermomix.com/index.php?topic=4535.0).  I love not wasting the extra stock that I can't scrape out, and the flavour of the casserole is great.

Thanks for this interpretation.
Title: Re: Vegetable Stock Concentrate
Post by: Thermesa on July 28, 2013, 01:06:50 pm
I'll be trying this one next time too
Title: Re: Vegetable Stock Concentrate
Post by: thermilover on September 02, 2015, 12:26:30 am
Made this over the weekend and was waiting to use it in a recipe because it smelled really good.
Got to use it in Mushroom risotto yesterday and it was beautiful!! Not sure if it was the stock paste which gave it the extra flavor..  :)

But will have to ditch the recipe on the chip and use this as my stock recipe!
Thank so much Thermomixer for sharing this recipe! :)