Vegetable Stock/Paste

Ingredients 200 gr celery 2 carrots 1 onion 3 small tomatoes 1 clove of garlic 50 gr mushrooms 1 tsp basil 1 tsp parley 1 tsp dried rosemary 200 gr salt flakes 30 gr white wine 1 tbsp olive oil 50 gr grated Parmesan

Instructions Place all the vegetables and the herbs in the TM bowl. Blend 15 seconds, Speed 10. Add the white wine and the salt. Cook 40 minutes, Varoma, Speed 2. Place the cooking basket on top of the TM cover, to avoid hot projections. Add the Parmesan and mix 15 seconds, Speed 10. You may need to scrap the sides of the bowl and repeat.

(If the bottom of the TM bowl is a bit burnt, just scrap it and mix again, it'll add a depth to the stock/paste). Transfer into sterilized jars and keep in the fridge.

Use one teaspoon per 500 ml of liquid.

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The recipe could be done without a Thermomix.

Just blend all the vegetables in a food processor and cook on a low heat for longer, until you get a paste consistency. Follow the rest of the recipe as above.