If you’ve been following my blog for a while, you may know already that I’m passionate about home cooking and nutrition, which is why I have started to make my own concentrated vegetable stock!
Not only is it a really simple recipe, but it also allows me to control the ingredients and avoid harmful additives like monosodium glutamate that are often found in store-bought.
Plus, the concentrated nature of the stock is a great way of adding flavor without excess liquid!
You can make this recipe using vegetable scraps, or for a luxurious veggie broth concentrate, you can use fresh vegetables or a mixture of both!
Roasting the vegetables is a key step in creating a rich and flavorful homemade veggie stock!
When vegetables are roasted, the Maillard effect occurs, causing amino acids and reducing sugars to produce a complex array of flavors and aromas.
This process also causes the vegetables to caramelize, which results in a sweet and savory depth of flavor that adds complexity to the stock.
In this post, I’ll be sharing two different ways that I make concentrated vegetable stock. Both are easy, delicious, low in sodium and trans fat free.
The first method involves making a liquid vegetable broth that is reduced to a concentrate and can be frozen down in portion sizes. This is a great option for those who prefer a more traditional approach to making stock.
The second method involves making a paste of the roasted vegetables, which is perfect for those who want to save time and avoid waste.
Both of these methods produce a rich and flavorful concentrated vegetable stock that can be easily frozen in portion sizes and added to a variety of dishes.
CONCENTRATED VEGETABLE STOCK INGREDIENTS
For this recipe, you can use vegetable scraps, fresh vegetables, or a mixture of both. What’s important is that the veggies that you use are cut to roughly the same sizes so that they roast evenly without burning.
Depending on your preferences, it’s a good idea to limit the amount of onion that you use to 1/4 the total amount of vegetables – roasting will bring out the sweetness in the onions, which can overpower the flavor of your stock.
You can choose to omit the fresh onion and add a little onion powder to the stock if you prefer.
3 Large Carrots
4 Sticks of celery
2 Small yellow onions or one medium-large onion
5-6 garlic cloves
Fresh or dried herbs – I like to add Thyme, a little rosemary, and a pinch of chili flakes
A small handful of dried wild mushrooms – one of the key ingredients in this recipe wild mushrooms add a wonderful umami flavor that is unbeatable!
1-2 Bay Leaves
1/2 Cup of white wine
A splash of olive oil
Optional: Sea salt, black pepper
YOU WILL NEED:
1-2 Ice cube trays. Personally, I find silicon trays to be the most convenient option as they make it incredibly easy to remove the frozen cubes.
METHOD
1. Preheat the oven to 200° C/ 390°F
2. Roughly chop the vegetables so they are reasonably uniform in size.
3. Place them on a baking tray together with any herbs and use your hands to coat them in a little olive oil. Use just as much oil as is necessary to give them a light coating. I prefer to add the bay leaves and wild mushrooms later on, but you can also add them at this stage.
4. Place the tray in the oven and roast the vegetables until they have reduced in size and are beginning to brown, about 30 – 40 minutes. Be careful not to overcook the vegetables, as this can lead to a burnt or bitter taste in the finished stock. Keep an eye on them while they’re roasting and adjust the cooking time and temperature as needed to achieve the perfect balance.
5. Transfer the vegetables to a large pot and add enough water to cover them. Some may float to the top, and this is ok.
Add the tomato paste, and If you haven’t already added the wild mushrooms and bay leaves, you can do that now.
Bring the pot to a boil and reduce to a simmer.
6. Simmer for about 10 -15 minutes before straining the vegetables ( Remember to use strain into a pot or bowl to save the stock!), returning the liquid to the pot.
If you'd like to add a little sea salt and black pepper, now is a good time to add 1/2 teaspoon per liter of liquid. I personally prefer to add salt to each dish according to individual taste and don't add any to my stock.
7. Add the white wine to the stock and bring to a boil before simmering on very low heat until it has reduced to half.
This should take between 15-20 minutes.
7. Allow it to cool before filling your ice cube trays with the concentrated stock and freezing.
Once frozen, you can transfer the stock cubes to a zip lock bag and store them in the freezer for convenience.
HOW TO USE CONCENTRATED VEGETABLE STOCK
For an added boost of flavor, you can incorporate concentrated vegetable stock into any dish you like.
I like to pop a cube into the dish towards the end of cooking. This recipe is particularly suitable for clear soups and stews.
Since homemade stock typically contains less sodium than store-bought varieties, you may find that you need to add some salt to the dish itself. This will ultimately depend on personal preference, as our taste buds tend to adjust to the amount of salt we consume.
CONCENTRATED VEGETABLE PASTE INGREDIENTS:
Depending on your preferences, it’s a good idea to limit the amount of onion that you use to 1/4 the total amount of vegetables – roasting will bring out the sweetness in the onions, which can overpower the flavor of your stock. You can choose to omit the fresh onion and add a little onion powder to the stock if you prefer
3 Large Carrots
4 Sticks of celery
2 small yellow onions or one medium-large onion
5-6 Garlic cloves
Fresh or dried herbs – I like to add Thyme, a little rosemary, and a pinch of chili flakes
A small handful of dried wild mushrooms – one of the key ingredients in this recipe wild mushrooms add a wonderful umami flavor that is unbeatable!
2 Tablespoons of tomato paste
A splash of olive oil
Optional: Sea salt, black pepper
YOU WILL NEED:
A food processor
1-2 Ice cube trays. Personally, I find silicon trays to be the most convenient option as they make it incredibly easy to remove the frozen cubes.
METHOD
1. Preheat the oven to 200°C/ 390°F.
2. Roughly chop the vegetables so they are reasonably uniform in size.
3. Place them on a baking tray together with any herbs and use your hands to coat them in a little olive oil.
Use just as much oil as is necessary to give them a light coating.
I prefer to add the bay leaves and wild mushrooms later on, but you can also add them at this stage.
4. Place the tray in the oven and roast the vegetables until they have reduced in size and are beginning to brown, about 30 -40 minutes.
Be mindful not to overcook the vegetables, as this can lead to a burnt or bitter taste in the finished stock!
Keep an eye on them while they're roasting and adjust the cooking time and temperature as needed to achieve the perfect balance.
Allow the veggies to cool slightly while you prepare the mushrooms.
5 . Soak the dried mushrooms in a bowl of hot water for ten minutes.
Drain the liquid and pat dry with a paper towel.
6. Add the roasted vegetables, mushrooms, 1/4 teaspoon of salt, if using, and tomatoes paste to a blender or food processor and blend until it is a very smooth paste.
7. Transfer to an ice cube tray and freeze.
If using an ice cube tray for large ice cubes, you can fill it halfway.
Once frozen, you can transfer the stock cubes to a zip lock bag and store them in the freezer for convenience.
HOW TO USE CONCENTRATED STOCK PASTE
I like to add this paste to soups, stews, curries, and sauces. Pop a frozen cube of paste into your dish at any stage during the cooking. You can also defrost the cube if you wish to use less paste for a particular dish.
Since homemade stock typically contains less sodium than store-bought varieties, you may find that you need to add some salt to the dish itself. This will ultimately depend on personal preference, as our taste buds tend to adjust to the amount of salt we consume.
HOW TO STORE CONCENTRATED VEGETABLE STOCK AND PASTE
Since I don’t use salt as a preservative in these recipes, it’s important to either freeze them or consume them within 5 days to ensure their freshness.
Both stock concentrates store well in the freezer and will keep well for up to six months or more.
VARIATIONS TO TRY
You can use the basis of these recipes to create your own great flavor combinations.
For example, if you love garlic, you can add as much as you like!
You can add a variety of herbs and spices to these dishes, such as turmeric, cumin, and parsley.
The possibilities are endless, so feel free to experiment and find the perfect flavor combination for your taste!
Why not try a concentrated wild mushroom stock? Or use the first method above to create a concentrated chicken stock.
Concentrated vegetable stock is a great option to use in recipes like this Vegan Beef Stew, as it can help to enhance the natural flavors of the ingredients.
FAQ’S
Hi, I’m Holly. Welcome to my site!
Here, you’ll find a collection of delicious recipes, many inspired by my life in Sweden. I also enjoy sharing my knowledge of foraging and simple, back-to-basics cooking.
I’m also a potter passionate about connecting with other artists and sharing my passion for pottery. So you’ll also find inspiring interviews with fellow potters from around the world!
Whether you’re a budding potter or simply looking for a new recipe, I hope you’ll join the Potter in the Wild community!
If you enjoyed this recipe, I would love it if you would give it 5 stars and let me know in the comments below!
PRINTABLE RECIPE CARD
HOMEMADE CONCENTRATED VEGETABLE STOCK AND PASTE
Roasting the vegetables is a key step in creating a rich and flavorful homemade veggie stock. When vegetables are roasted, the Maillard effect occurs, causing amino acids and reducing sugars to produce a complex array of flavors and aromas. This process also causes the vegetables to caramelize, which results in a sweet and savory depth of flavor that adds complexity to the stock.
Ingredients
- CONCENTRATED VEGETABLE STOCK INGREDIENTS
- 3 Large Carrots
- 4 Sticks of celery
- 2 Small yellow onions or one medium-large onion
- 5-6 garlic cloves
- Fresh or dried herbs – I like to add Thyme, a little rosemary, and a pinch of chili flakes
- A small handful of dried wild mushrooms
- 1-2 Bay Leaves
- 1/2 Cup of white wine
- A splash of olive oil
- Optional: Sea salt, black pepper, 2 Tablespoons of tomato paste for adding to the vegetable paste.
Instructions
CONCENTRATED VEGETABLE STOCK
YOU WILL NEED:
1-2 Ice cube trays. Personally, I find silicon trays to be the most convenient option as they make it incredibly easy to remove the frozen cubes.
1. Preheat the oven to 200° C/ 390°F
2. Roughly chop the vegetables so they are reasonably uniform in size.
3. Place them on a baking tray together with any herbs and use your hands to coat them in a little olive oil. Use just as much oil as is necessary to give them a light coating. I prefer to add the bay leaves and wild mushrooms later on, but you can also add them at this stage.
4. Place the tray in the oven and roast the vegetables until they have reduced in size and are beginning to brown, about 30 – 40 minutes. Be careful not to overcook the vegetables, as this can lead to a burnt or bitter taste in the finished stock. Keep an eye on them while they’re roasting and adjust the cooking time and temperature as needed to achieve the perfect balance.
5. Transfer the vegetables to a large pot and add enough water to cover them. Some may float to the top, and this is ok. Add the tomato paste, and If you haven’t already added the wild mushrooms and bay leaves, you can do that now. Bring the pot to a boil and reduce to a simmer.
6. Simmer for about 10 -15 minutes before straining the vegetables ( Remember to use strain into a pot or bowl to save the stock!), returning the liquid to the pot. If you’d like to add a little sea salt and black pepper, now is a good time to add 1/2 teaspoon per liter of liquid. I personally prefer to add salt to each dish according to individual taste.
7. Add the white wine to the stock and simmer the stock. bring to a boil before simmering on very low heat until it has reduced to half. This should take between 15-20 minutes.
8. Allow it to cool before filling your ice cube trays with the concentrated stock and freezing. Once frozen, you can transfer the stock cubes to a zip lock bag and store them in the freezer for convenience.
CONCENTRATED VEGETABLE PASTE
YOU WILL NEED:
A food processor, 1-2 ice cube trays
1. Preheat the oven to 200°C/ 390°F.
2. Roughly chop the vegetables so they are reasonably uniform in size.
3. Place them on a baking tray together with any herbs and use your hands to coat them in a little olive oil. Use just as much oil as is necessary to give them a light coating. I prefer to add the bay leaves and wild mushrooms later on, but you can also add them at this stage.
4. Place the tray in the oven and roast the vegetables until they have reduced in size and are beginning to brown, about 30 -40 minutes. Be careful not to overcook the vegetables, as this can lead to a burnt or bitter taste in the finished stock. Keep an eye on them while they’re roasting and adjust the cooking time and temperature as needed to achieve the perfect balance. Allow the veggies to cool slightly while you prepare the mushrooms.
5 . Soak the dried mushrooms in a bowl of hot water for ten minutes. Drain the liquid and pat dry with a paper towel.
6. Add the roasted vegetables, mushrooms, 1/4 teaspoon of salt, if using, and tomatoes paste if using to a blender or food processor and blend until it is a very smooth paste.
7. Transfer to an ice cube tray and freeze. If using an ice cube tray for large ice cubes, you can fill it halfway. Once frozen, you can transfer the stock cubes to a zip lock bag and store them in the freezer for convenience.
Notes
For this recipe, you can use vegetable scraps, fresh vegetables, or a mixture of both. What’s important is that the veggies that you use are cut to roughly the same sizes so that they roast evenly without burning. You can use the basis of these recipes to create your own great flavor combinations!
Depending on your preferences, it’s a good idea to limit the amount of onion that you use to 1/4 the total amount of vegetables – roasting will bring out the sweetness in the onions, which can overpower the flavor of your stock.
Homemade stock typically contains less sodium than store-bought varieties, you may find that you need to add some salt to the dish itself. This will ultimately depend on personal preference, as our taste buds tend to adjust to the amount of salt we consume.
Since I don’t use salt as a preservative in these recipes, it’s important to either freeze them or consume them within 5 days to ensure their freshness.
Both stock concentrates store well in the freezer and will keep well for up to six months or more.
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