My mother had never bought industrial cubes. Once a year she makes this veg stock to put in little pots and to use all year round to make soffritto, stock for risotto, and so more.
The advantages? Lots.
1) Natural. No glutamate and other chemical aromas.
2) Perfect to make natural-flavoured dishes. Only veg flavour, not modified. More easy than buying and chopping carrots, celery and herbs almost every day.
3) Cheaper than industrial stock cube and high-quality.
4) Ecologic: no packaging, only second-use glass pots.
So, that’s the recipe.
These are my mother’s doses – with these amounts you can offer some pots to your family or friends; otherwise, it’s better to reduce them.
1 kg carrots
1 kg onions
1 kg parsley
1 kg fine salt
700 g celery
2 head of garlic
a handful of basil
a handful of sage
a handful of rosemary
Clean, wash, and dry off a bit all the vegs. Then chop them together very finely (it’s better to do it in the blender). Mix very well the chopped vegs with the salt, and allow the mixture to rest for 24 hours (in a very large bowl or over some dish towels) for the juices to dry off a bit. After this time, arrange the mixture in pots. While filling the pots, be careful not to leave air bubbles: press well with a fork and sometimes bang the bottom of the pot against the table.
Arrange the pots in the larder; when you open a pot, store it in the fridge.
See also: Home-made meat stock cube.