Stock cubes
Hold off on tossing your leftover veggies into the compost bin for now. Instead, make these homemade stock cubes to add flavor to your sauces and soups.
Tools
Ingredients
Serving
3
garlic cloves
2
onions
1
zucchini
4
carrots (with peels and/or greens)
4
celery stalks (with greens)
1 bunch
parsley (or any leftover soft herb)
2 tbsp
olive oil
2 tbsp
salt
1 tbsp
pepper
2
potatoes, cut into quarters
Step by step
This recipe makes 30 stock cubes.
Peel the garlic and onions. Roughly chop the zucchini. Add vegetables to the Food Processor fitted with the Multipurpose Blade and pulse until broken down into small pieces. Transfer to another bowl and set aside. Add the carrots with their peels and tops, celery and herbs. Pulse until completely chopped.
Heat the olive oil over medium heat and add the vegetables. Add salt, pepper, and the chopped potatoes. Cook for 15-20 minutes until the potato is tender, then transfer to the blending jar. Mix with the Hand Blender until a smooth puree forms.
Spread the puree into a lined freezer-safe tray and freeze for at least 12h until solid. Cut into cubes and use immediately or store in the freezer.