Homemade Stock Paste
This recipe for homemade stock paste is used in the same way as a bouillon or stock cube. Add a big hit of flavour to soups, stews, and slow-cooked dishes.
It's a waste warrior kitchen staple, as it uses up half carrots and onions, celery leaves or bendy celery sticks, leeks and leek tops, bits of fennel, and herbs like parsley and parsley stems.
I like to add lemon zest and juice, or a tablespoon of preserved lemons, or even a few sun-dried tomatoes for extra flavour.
In a food processor, you blitz 250g of veg and herbs with 2–3 garlic cloves and 2 teaspoons of salt to make a salty, flavoursome paste. Add a couple of teaspoons for every 2 cups of water.
Store in a clean jar or container in the fridge for up to 3 months.
Ingredients 6
250 g vegetables and herbs, mixed, stock friendly
2 ‒ 3 garlic cloves, peeled
2 tsp salt
1 lemon, zest and juice, optional
2 ‒ 3 sun-dried tomatoes, optional
1 tbsp preserved lemon, finely chopped, optional
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Method 5
Roughly chop all the , making sure to chop parsley stems and leek tops finely as they are quite fibrous and will be harder to break down.
Add the chopped , , (if using), (if using), and the to the food processor. Add the zest and juice if using.
Blitz until a paste forms. You can make this as smooth or as rough as you like.
Pack the paste into a clean jar or container and seal.
Store in the fridge for up to three months.
Cornersmith's tips
Make sure to avoid starchy vegetables like potato, pumpkin, or cauliflower. Stick to stock-friendly vegetables like celery, fennel, onion, spring onion, shallot, chives, parsley, garlic, carrot.
