Homemade stock cubes, more economical and healthier!

Name: Homemade stock cubes, more economical and healthier!
Prep time: 30 min
Cook time: 30 min
Total time: 4 h
Yield: 1
Cuisine: En
Ingredients: 3 tbsp. olive oil; 1 onion; 3 garlic cloves; 3 carrots (preferably organic); 2 leeks (preferably organic); 1 bunch fresh parsley (or coriander); 9 oz mushrooms (in this case button mushrooms); 1 tsp. salt; 1 tsp. pepper; 1 tsp paprika; 1 tsp herbes de Provence; 1 bouquet garni (or sprigs of thyme, rosemary...)

Side dish

Very Easy

4 hours

701 Kcal

Say goodbye to store-bought stock cubes and hello to homemade! Why buy cubes full of additives when you can make them yourself with simple, healthy, seasonal ingredients? Here, we use fresh vegetables, fragrant herbs and a touch of spice for a 100% natural, ultra-tasty result. As well as being economical and helping reduce food waste, this recipe means you'll always have the perfect base on hand to add flavor to your soups, risottos, sauces and stews. How does it work? Blend, reduce, shape... and pop them in the freezer ;)

Materials

1 knife
1 chopping board
1 food chopper
1 Dutch oven / sauté pan / saucepan / stockpot
1 immersion blender
1 ice cube tray / 1 baking sheet
freezer
freezer bag

Preparation

Preparation30 min

Waiting time3 hours

Cook time30 min

Wash the vegetables, then trim off the ends. Remove the skin from the onion and garlic.
Roughly chop everything.
Chop the carrots, leeks, mushrooms, onion, garlic cloves and parsley as finely as possible (this will reduce cooking time to a minimum).
Pour the olive oil into a Dutch oven. Add the vegetables.
Stir to combine.
Add the seasonings and stir.
Place the bouquet garni in the Dutch oven.
Cover the Dutch oven and cook for 30 minutes over low to medium heat, stirring regularly.
Remove the bouquet garni and blend everything directly in the Dutch oven using an immersion blender.
Transfer to an ice cube tray and place in the freezer.
Remove the cubes from the tray and transfer to a freezer bag. Keep in the freezer until ready to use.
If you don't have an ice cube tray, transfer the mixture to a baking sheet.
Place the baking sheet in the freezer for at least 30 minutes.
Score the mixture into cubes, then return it to the freezer for 2 hours.
Separate the cubes, transfer to one or more freezer bags and store in the freezer.
You'll have homemade, additive-free bouillon cubes ready to use all year round!

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Observations

How many stock cubes does this recipe yield?
You'll get 2.6 lb of stock cubes. You can then cut them into larger or smaller cubes for different uses.

Which vegetables should you use?
We've used seasonal vegetables here. Avoid tomatoes and cucumbers, which are high in water and unsuitable for this recipe. If you wish to add tomato, use tomato paste, which contains less water.

Does this recipe help reduce food waste?
You can use all of your vegetables, even the peelings, to avoid throwing them away. We did remove the onion and garlic skins and trim off the ends, but you can use those too if you wish.

Which spices should you use?
You can use whichever spices you like to make stock cubes that suit your tastes or the recipes you plan to make with them. You could use Indian or Mexican spice blends, for example.

Is this recipe economical?
First of all, you can reuse peelings and vegetables that are a little wilted to "save" them. Using seasonal vegetables will also save you money. Making your own stock cubes takes a little time, but on average they cost half as much as store-bought ones.
Store-bought stock cubes often contain additives, which you can avoid by making your own!

How can I store homemade stock cubes?
You can store them in the freezer as explained in the recipe, or pour the paste into a jar and cover it with a thin layer of olive oil to keep it in the fridge. Just take out the amount you need for your recipes.

Nutrition

for 1 serving / for 100 g

Calories: 701Kcal

Carbo: 35.8g
Total fat: 47.4g
Saturated fat: 6.2g
Proteins: 20.7g
Fibers: 24.5g
Sugar: 25g
ProPoints: 19
SmartPoints: 24

Nutritional information for 1 serving (846g)

Cookware

burner

blender

Attributes

Suitable for freezing

Zero waste

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Juliette Hess

I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

Comments

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5/5, 1 vote(s)