A great staple to keep in your fridge is a vegetable stock. Having it home made, you know exactly what’s in it, full of wonderful vegetable goodness and full of flavour for your dishes. I use it in most of my recipes, and people have been asking me about it, so thought it was time I shared it!
I make mine based on the recipe from the Thermomix EDC but using vegetables all low in salicylates and suitable for the failsafe diet. If you don’t have one of these ingredients, you can always swap it out for another or use more choko or celery. Basically I use whatever I have in the fridge at the time, just trying to keep the quantities similar. The low salicylate vegetables are beans, brussels sprouts, cabbage, celery, chives, choko, garlic, shallots, swedes and leeks.
I always do a little jar for a friend or my mother, so whenever she is cooking food for my 3 cherubs, she has some failsafe vegetable stock on hand to use.
The salt content is what preserves the stock and it will store in the fridge up to 6 months. If you reduce the salt in the recipe, the shelf life will drop.
Vegetable Stock Concentrate
Equipment
- Thermomix
Ingredients
- 300 g celery
- 1 leek
- 2 cloves garlic
- 1 swede, peeled and chopped
- 1 choko, peeled and chopped
- 6-8 brussel sprouts
- A small handful of fresh parsley
- A good sprinkling of fresh or dried chives
- 150 g rock salt
- 20 g Sunflower or Rice bran oil
Instructions
- Chop all vegetables into chunks and place into Thermomix bowl. Chop for 10 sec on speed 6.
- Add salt and oil, cook for 20 minutes at Varoma temperature on speed 1.
- Turn to speed 5 then slowly increase speed to 9, pulverizing for 1 minute on speed 9.
- Store in a sterilised jar in the fridge. Use tablespoon quantities to replace stock cubes. 1 tablespoon stock concentrate = 1 stock cube.
If you don’t have a Thermomix, head over to Failsafe Foodie, she has made the Vegetable Stock Concentrate the traditional way.
Also, Cooking for Oscar has successfully turned the stock concentrate into a powder.
Wonderful! Was just looking for one of these just yesterday. I have only ever made failsafe chicken stock!
Hey, do you know roughly how many grammes vegetables to salt we should be using as a conversion rate?
Hi Selphie, Sorry I don’t know if there is an exact ratio, I have always just tried to used the same amount of vegetables that are listed in the recipe from the Thermomix EDC, just swapping their vegetables for Failsafe ones.
Hi I would love a thermomix but alas not yet! Could you adapt this for the stovetop?
Sorry just saw the link to the other recipe 🙂
Hi Rona.
Just wanted to thank you for this recipe and to let you know that when I received my new thermomix recently I was advised to alter the amount in this recipe to 75g. The consultant had me write it in the recipe book and she advises all new owners of this so it might be worth trying it with less. Thanks a lot for your site. It is so helpful with a new TMX and just starting failsafe! Regards, Kathie
Thanks Kathie. Greatly appreciate the feed back. 🙂 Are you referring to the salt quantity to 75g?
sorry Rona. Just noticed your response! Yes, the salt qty was revised to 75g by my consultant.
Great recipe thank you, although must agree much too salty! Wanted to let you know that I dried some in my food dehydrator and it worked wonderfully. Would make great instant soup. It has added so much flavour to many of my dishes now!
So basically veggie purée with salt and a bit of oil. Thanks. Sounds easy enough.
Hi there. How long does this keep in the fridge?
Hi, it will store in the fridge up to 6 months. The salt content preserves it. If you reduce the salt the shelf life will drop.
I don’t have rock salt. Is that the big chunks or just like regular sea salt? Can I sub 1:1? 150g of sea salt seems like a whole lot of salt…
Hi Caroline, You can use normal salt, rock salt or sea salt. The salt content is what preserves the stock and it will store in the fridge up to 6 months. If you reduce the salt in the recipe, the shelf life will drop.