Sauces & stocks
Vegetable stock
Clean and aromatic vegetable base, the foundation of soups and stews.
VegetarianVeganGluten-free
Ingredients
- 2 carrots
- 1 leek
- 1 onion
- 1 celery stalk
- 1 tomato
- 1 bay leaf
- 1200 g of water
- 20 g of olive oil
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Put the onion, leek, carrot and celery in the mixing bowl.
- Chop 5 sec/speed 5 and scrape down the remains from the walls.
- Add the oil and saute 6 min/120°C/speed 1.
- Add the tomato, bay leaf, salt and water.
- Set 30 min/100°C/speed 1 with the basket on the lid.
- Strain the stock pressing the vegetables and store or freeze.
Tips
- Lightly toast the vegetables for a tastier stock.
- Freeze in ice cube trays to use the exact amount.
- Add parsley stems or mushrooms for more aroma.
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