Concentrated Vegetable Stock Paste Recipe
Number of servingsSeveral
- In a pan, fry the vegetables in hot olive oil, with the salt, the spices and the wine. Pan-fry for 30 over medium heat and cover. Ensure you are stirring frequently to avoid the bottom catching and burning.
- Uncover your pan and keep cooking until the liquid evaporates (about half an hour). Stir frequently and add some water if necessary.
- Transfer into a blender, puree until you form a very smooth paste.
- Transfer in a Le Parfait Super 350g Terrine
Et voilà : store this stock paste in the freezer, you can keep it up to 6 months !