Name: Homemade Vegetable Stock Powder
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Ingredients: 1 large carrot (unpeeled); 2 stalks celery; 1 medium onion; a handful of parsley (with stalks); 2 twigs thyme (fresh); 2 twigs rosemary (fresh); sea salt (or table salt 20% of the weight of your vegetables and herbs); other vegetables (and herbs: garlic, tomato, leek, basil, sage, etc.)

Homemade Vegetable Stock Powder

Print Recipe

Prep Time 10

Cook Time 3

Total Time 13

Course Seasonings

Ingredients

1 large carrot unpeeled
2 stalks celery
1 medium onion
a handful of parsley with stalks
2 twigs thyme fresh
2 twigs rosemary fresh
sea salt or table salt 20% of the weight of your vegetables and herbs
other vegetables and herbs: garlic, tomato, leek, basil, sage, etc.

Instructions

Wash, pat dry and finely chop all your vegetables and herbs. (I put them in a food processor).
Weigh them and put them in a medium pan.
Add salt. The salt is equal to 20% of the weight of your vegetables. For example, my vegetables weighed 455 grams (16.4 ounces) therefore I put 91 grams (3.2 ounces) of salt.
Cook over low heat for about 2 hours, stirring occasionally to prevent sticking.
At first, you will see lots of water coming out of the vegetables. Wait until the water is completely reabsorbed.
Spread the mixture on a baking tray lined with parchment paper
and bake at 150 degrees C (300 degrees F), until it's dry and slightly crispy (about 1 hour 15 minutes). Don't forget to stir from time to time.
Once the vegetables are cool, put them in a food processor and blitz until you get a crumbled powder.
Store the homemade vegetable stock powder for up to 3 months in an airtight glass jar, away from light or moisture.
Use 1 teaspoon for 1 liter (4 cups) of water.