Vegetable Stock Concentrate
This recipe is for a stock concentrate. Ideal for using older vegetables, or off cuts. Like the stalks of broccoli or cauliflower or the ends of spring onions, or the tattered tops of celery. Never fill the jug of your Mycook past the max line. The quantities for this recipe is only a guide. Use whatever you have on hand.
: Thermal mixer
  • 90 ml water, (one cap full of the Mycook )
  • 40 grams oil
  • 4 cloves of garlic
  • Small chilli, optional
  • 1 onion
  • 1 carrot
  • 2 mushrooms
  • 20 grams sea salt
  • Small handful kelp, cut up as small as possible
  • Fresh herbs sprigs, bay leaf, thyme, oregano, rosemary (these are what I had in my garden)
  • Vegetable off cuts,
  • Eg: broccoli stalks, cauliflower stalks, spring onion tops, tops off Celeriac root or some celery pieces.
  1. Place oil in the Mycook jug, heat for 2 minutes, at 120 degrees, saute fuction.
  2. Cut the onion into 4 pieces, add the onion and garlic to the Mycook jug.
  3. Cook for 3 minutes, 120 degrees, Saute function
  4. Cut up the rest of the ingredients into smallish pieces. Try to make them all roughly the same size.
  5. Add the cut up vegetables and rest of ingredients to the Mycook jug.
  6. Cook for 20 minutes, at 120 degrees, on speed 1.
  7. When cooked, scrape down, Leave to cool for 10 minutes. Using the turbo function, pulse in short bursts till you get your desired texture. Stop and check how it is going and scrape down if needed.
  8. When done leave to cool, then place into small freezer proof containers and freeze.
  9. Because this recipe is low in salt, it will not keep long in the fridge. If you want a longer keeping product, add more salt. 1 Tablespoon = about 1 stock cube.
Recipe by BakeandCut at