Vegetable Stock Paste
This recipe can be adapted to suit whichever vegetables need using up. The Food Mill attachment means there’s no need to peel/trim all the vegetables, simply cut them into chunks.
Ingredients
450 g onion, peeled, quartered
5 carrots, cut into chunks (approx. 3 cm)
3 celery stalks, cut into chunks
300 g red pepper, cut into chunks
150 g yellow pepper, cut into chunks
225 g courgette, cut into chunks
4 mushrooms, quartered
1 bulb of garlic, cut in half
For the seasoning
2 Tbsp olive oil
3 tsp coarse sea salt
2 tsp black pepper
2 tsp mixed dried herbs
2 tsp fennel seeds
6 sprigs fresh thyme
4 sprigs fresh rosemary
For the stock
100 g hot water
200 ml white wine
3 bay leaves
To finish
salt, to taste
pepper, to taste
miso paste, (optional), as needed
Instructions
STEP 1/6
Preheat the oven to 190ºC
STEP 2/6
Add onion, carrots, celery, red pepper, yellow pepper, courgette, mushrooms and garlic into a deep roasting tray
STEP 3/6
Add oil, salt, pepper and herbs into the roasting tray
Stir to combine
Bake at 190ºC, uncovered, for 30 minutes
STEP 4/6
Remove the roasting tray from the oven
Add water, white wine and bay leaves into the roasting tray
Cover with foil
Bake at 190ºC for 45 minutes
Remove from the oven, remove the foil
Set aside and let cool completely
STEP 5/6
Fit the Fine Milling Disc, coarse side up, to the Food Mill attachment
Attach the 7L Mixer bowl to the machine
Assemble the Food Mill attachment to the machine, fit the Paddle Tool
Working in batches, transfer half of the cooled vegetables and liquid from the roasting tin into the Food Mill attachment
Stir on speed Min for 20 seconds
Stir on speed 1 for about 2 minutes
Scrape down the sides of the attachment with a spatula
Stir on speed 1 for 1 minute
Repeat the same process with the remaining vegetables and liquid
Lower the Paddle Tool if necessary
Remove the attachment from the machine
Use a spatula to scrape the puree from the underside of the screen and transfer to the 7L Mixer bowl
Discard any solids left in the Food Mill attachment
STEP 6/6
Season the puree with salt and pepper
Add miso paste if using
Stir to combine
Transfer the puree into ice cube trays
Freeze until solid
Alternatively, transfer the puree into an airtight container and refrigerate or freeze until ready to use
Serve
Store the paste in freezer cube trays and quickly add one into your soups, curries, casseroles or whenever you need a flavour boost in a recipe.
The paste can also be stored in sealed containers or heavy-duty freezer bags in the freezer for 3 months or in the fridge in a jar for five days.
Vegetable Stock Paste
This recipe can be adapted to suit whichever vegetables need using up. The Food Mill attachment means there’s no need to peel/trim all the vegetables, simply cut them into chunks.
Ingredients
450 g onion, peeled, quartered
5 carrots, cut into chunks (approx. 3 cm)
3 celery stalks, cut into chunks
300 g red pepper, cut into chunks
150 g yellow pepper, cut into chunks
225 g courgette, cut into chunks
4 mushrooms, quartered
1 bulb of garlic, cut in half
For the seasoning
2 Tbsp olive oil
3 tsp coarse sea salt
2 tsp black pepper
2 tsp mixed dried herbs
2 tsp fennel seeds
6 sprigs fresh thyme
4 sprigs fresh rosemary
For the stock
100 g hot water
200 ml white wine
3 bay leaves
To finish
salt, to taste
pepper, to taste
miso paste, (optional), as needed
Instructions
STEP 1/6
Preheat the oven to 190ºC
STEP 2/6
Add onion, carrots, celery, red pepper, yellow pepper, courgette, mushrooms and garlic into a deep roasting tray
STEP 3/6
Add oil, salt, pepper and herbs into the roasting tray
Stir to combine
Bake at 190ºC, uncovered, for 30 minutes
STEP 4/6
Remove the roasting tray from the oven
Add water, white wine and bay leaves into the roasting tray
Cover with foil
Bake at 190ºC for 45 minutes
Remove from the oven, remove the foil
Set aside and let cool completely
STEP 5/6
Fit the Fine Milling Disc, coarse side up, to the Food Mill attachment
Attach the 7L Mixer bowl to the machine
Assemble the Food Mill attachment to the machine, fit the Paddle Tool
Working in batches, transfer half of the cooled vegetables and liquid from the roasting tin into the Food Mill attachment
Stir on speed Min for 20 seconds
Stir on speed 1 for about 2 minutes
Scrape down the sides of the attachment with a spatula
Stir on speed 1 for 1 minute
Repeat the same process with the remaining vegetables and liquid
Lower the Paddle Tool if necessary
Remove the attachment from the machine
Use a spatula to scrape the puree from the underside of the screen and transfer to the 7L Mixer bowl
Discard any solids left in the Food Mill attachment
STEP 6/6
Season the puree with salt and pepper
Add miso paste if using
Stir to combine
Transfer the puree into ice cube trays
Freeze until solid
Alternatively, transfer the puree into an airtight container and refrigerate or freeze until ready to use
Serve