For some weird reason this got me all excited lol. I am intrigued by it – this is a very different way of making vegetable stock! I should call my blog Stumble Upon because invariably what I show in my blog is other’s ideas and recipes I have stumbled upon out of need for something. I am thankful to http://myovercrowdedgarden.blogspot.co.nz/2013/10/homegrown-vegetable-stock-mix.html for putting this on her blog.
I had been wanting a natural vegetable stock powder. Commercial ones are too expensive, the thought of having to dehydrate and muck around creating my own was sounding like a long drawn out process. This looks perfect to try. It has a large amount of salt which preserves the paste for 6 months. The other thing that appealed was this looked a good way to use some of the frozen vegetables left from last season that have not such a great texture but still taste ok. For this I used a combination of fresh and frozen and am hoping the frozen doesn’t cause any deterioration in the storage time so it is an experiment. 2/3 of the vegetables are fresh though.
Basically 950 g of vegetables (any combination desired) are needed per ration of 250 g salt. Plus the garlic, herbs etc.
For this I used:
200 g pumpkin
200 g carrots
200 g leeks
100 g spinach
100 g onions
A few sundried tomatoes and cloves garlic
A large handful parsley and thyme
250 g salt
Put all in a food processor and process until smooth. This may need to be done in batches and combined at the end. Put into sterilised jars and apparently this will keep for 6 months in a cool, dry cupboard.
I seriously need to find another processor! Mine was bought secondhand about 8 years ago and the blades are quite blunt, hence this didn’t get quite a smooth as I would’ve liked but close to.
Use a couple of teaspoons in soups, stews etc and season after adding this and doing a taste test as it is highly salted.