Home made powdered vegetable stock

[karohemd]

My mum makes this based on a recipe by Alexander Herrmann, a German 1 Michelin star chef (I don't have an original link, only found it on various blogs/forums, it was originally presented on radio). It's perfect for adding more flavour to various sauces (but be careful when seasoning as this is quite salty) or as base of stock. When I needed a little more stock while making the risotto for my Boxing Day meal I simply stretched with some water and some of this powder. I'd say a tablespoon is enough to make a pint of light stock.

Ingredients

140g onions
85g carrots
25g leeks
65g celeriac
150g tomatoes (peeled and seeded)
10g flat-leaf parsley
40g sea salt

Method

If you have awesome knife skills, reduce all the veg to a fine brunoise, if not chop them and pulse in the food processor until finely chopped but not mushed. Mix in the salt and spread the mix on a large baking tray lined with baking parchment. Put in an oven (fan assisted is best) at 75°C and leave there with the door cracked open (to let the moisture escape) for about eight hours (or overnight).
Blitz in the food processor to a fine powder which will keep in an airtight jar in the cupboard for longer than it will last.

This is the basic recipe, I'm sure you can experiment by adding or replacing some ingredients to change the base flavour. I don't see why you couldn't add garlic, ginger, chili and things like lemongrass and/or lime to make a broth with Asian flavours.
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Comments

[dantesspirit]

That's a neat idea! I'll have to try this sometime soon.}:P

[karohemd]

It works really well.

[kake]

I was going to ask if you had a suggestion to make this less worrying if done in a gas oven (I'm concerned about the flame blowing out), but then I realised that I work from home, in a room right next to the kitchen, and 8 hours is a working day. So, um, as you were! And thank you for the recipe.

[karohemd]

Sorry, I know nothing about gas ovens and I don't think there are many in Germany (you'd be hard pressed to find domestic gas hobs already).

[kake]

It's fine — I can easily make it during the day and just go in to check every so often :) Now I just need to find time to go to the market...

[whiskeylover.livejournal.com]

That sounds good- thanks for posting.

[karohemd.livejournal.com]

Welcome! This came up during a discussion elsewhere so I searched for the recipe and posted it.

[violen.livejournal.com]

YOINK.

[bateleur.livejournal.com]

Do you know if the salt's just for flavouring or is also essential to the process?

[karohemd.livejournal.com]

I'd say it certainly helps, as salt draws out moisture.