I started to make my own Vegetable Stock after reading the back of the packet of powdered stocks. All of the preservatives, chemicals and numbers can scare any one off the very useful pantry staples. So I decided to make my own. I have a large jar, that I put all the ingredients in, shake and go. No preservatives, no chemicals therefore I know exactly what has gone into it. I found this recipe by Eleanor Ozich and adapted it suit my needs.
Feel free to mix up the flavours to create your own beautiful fragrant stock. It should keep for about 4 months in the pantry; if you don’t use it all up.
Ingredients
- 1/2 cup wholemeal flour (gluten free flours work well here as a substitute)
- 2 tbsp pink himalayan salt
- 3 tbsp garlic powder
- 3 tbsp dried porcini powder (optional as this can be a little expensive)
- 3 tbsp dried thyme
- 3 tbsp dried rosemary
- 3 tbsp dried oregano
- 3 tbsp dried sage
- 2 tbsp mustard powder
- 2 tbsp ground turmeric
Instructions
Put all ingredients into a jar, and shake. Mine turns a beautiful mottled yellow, but feel free to play with the proportions to get your own fragrant blend.
I use this in casseroles, sprinkle it over potatoes for bbq's and as the base for soups.
