Vegetable stock paste

Imagine making your own stock paste!
Cook Time 15 minutes
Course basic recipe
Servings 500 g


  • food processor


  • 100 g carrot
  • 2 stalks celery
  • 1 piece fennel (small)
  • 100 g shallots
  • 2 cloves garlic
  • 100 g celeriac
  • 50 g sun-dried tomatoes
  • 1 bunch basil 30 g
  • 1 bunch leaf parsley 20 g
  • 150 g salt
  • 50 g miso paste


  • Clean the vegetables and cut in pieces. Puree in a food processor together with the sundried tomatoes, spices and salt until a thick paste forms.
  • Save the paste in glass jars in the refrigerator.


Usage: You can use this paste in the same way as a stock cube. It is extra delicious to fry the pasta with the garlic and onions at the beginning of a dish.
  • Add 30 g of soaked dried mushrooms for a mushroom stock pasta. Totally awesome if you are going to prepare the mushroom risotto.
  • make a big batch of this recipe and freeze it
Keyword english recipes, MVC Savoury Taste & Texture
Tried this recipe?Let us know how it was!
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