Nuts are definitely a big help in the kitchen! They flavor sauces, soups, soups and meats. However, I must admit that I don't like using nuts in my kitchen: I prefer to personally choose which aromas to use to add flavor to my favorite dishes. However, if the cube is homemade, things change! Today we will see how to make a broth preparation, in the simplest possible version (in cream) and without cooking!
Video of the Recipe
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Identity Card of the Recipe
- 23 KCal Calories per serving
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Ingrediants
- 250 g of carrots
- 150 g of zucchini
- A few sticks of celery
- 1 piece of shallot
- 50 g of parsley
- 50 g of chives
- 100 g of coppery tomatoes
- 100 g of green beans
- 250 g of coarse salt
Materials Needed
- Mixer
- Scale weighs food
- Chopping board
- Knife
- Vegetable peeler
- Glass jars with screw cap
- Casserole
Preparation
Please note
Preparing the vegetable cube in cream is really simple.You can also use other vegetables and herbs, such as onions, thyme, radicchio, pepper, pumpkin, basil, etc.- First, sterilize the glass jars with their respective screw caps. Gather the jars and caps in a saucepan and fill with water. Bring to a boil and calculate at least 20 minutes.
- Proceed with washing the vegetables and aromatic herbs.
- Peel the carrots and cut them into small pieces. Clean the courgettes, remove the ends and obtain cubes. Peel the shallot and cut it into slices. Clean the celery and cut it into pieces.
- Blanch the tomatoes for a few moments, then peel them and cut them into cubes.
- Clean the green beans and cut them into logs.
- In a blender, combine the vegetables (carrots, courgettes, shallots, celery, tomatoes, green beans) and the herbs (parsley, chives). Add the coarse salt and chop everything until creamy.
- Remove the jars from the sterilization water with the help of a pair of pliers. Leave to dry for a few moments and fill with the cream nut.
- Close the jars with the screw cap, then proceed with the pasteurization. Place the jars in a saucepan and fill flush with water. Bring to a boil and cook for 10 minutes. Turn off the heat and allow the jars to cool completely in the water, until the vacuum is completed.
- Store in the fridge for 3-5 months.
Alice's comment - PersonalCooker
I told you that making the broth mix was child's play! For the doses, I recommend using a tablespoon for 500 ml of water. You can keep it in the fridge for 3-5 months or you can pour the cream obtained into ice containers: in this way, you can also keep it for 7-8 months! Don't miss the next recipes: we'll learn how to make other types of nut too!Nutritional values and Health Comment on the recipe
The Vegetable Cube in Cream is a condiment / flavor enhancer without ingredients of animal origin, cholesterol-free and with very little fat. It has a modest energy intake, a caloric prevalence attributable to carbohydrates and a good amount of dietary fiber.
The Vegetable Cube in Cream is suitable for both nutrition against overweight and for metabolic diseases; it does not contain gluten or lactose. Compared to the commercial counterpart, the homemade vegetable cube according to this recipe is presumably less rich in sodium, to the benefit of hypertensive subjects.
The medium portion is sufficient to achieve the required sapidity and flavor.
