People new to traditional cooking are frequently surprised to learn that bouillon cubes from the store are a heavily processed food that without exception contain large amounts of neurotoxic MSG. Even organic bouillon cubes or stock cubes should be avoided! This recipe is made with Parsely but you can substitute is with Lovage if you manage to find it! Stock cubes are very handy, to add flavour, to make a quick broth, to make creams, soups, stews and lots of other dishes go further.
• 500 g of carrots
• 500 g of onions
• 500 g of fine sea salt
• 100 g of basil
• 100 g of parsley
• 100 g of sage
• 100 g of rosemary
You can change the ingredients as you wish, on the basis of the produce you have available or according to your taste, the important thing is that you pay close attention to the proportions of vegetables/salt, seeing that the latter is the only preserving agent.
This is what I do: put all the ingredients, washed and chopped into small pieces, in a saucepan and cook them for about an hour, then blend them all with an immersion blender. Let the mixture cool down and put it into ice cube trays, in order to create frozen stock cubes.
Another method: sterilize small preserving jars in the oven, with the lids off, for an hour at 100 °C. Put the boiling hot blended mixture into the jars, while they are still very hot too, close the lids tightly and turn the jars upside own in order to create a vacuum. Once a jar has been opened I keep it in the fridge for up to two months.
I’ve been using solely this kind of stock cube for three years now, the flavour changes each time because I change the vegetables according to what’s in the garden. Anyone who doesn’t have a vegetable garden can still prepare their own stock cubes with the vegetables they choose to buy.