Knorr Vegetable Stock Cubes gluten-free to add a rich flavour to vegetable-based and vegetarian meals 20x 10 g

Product Information

Next, add the salt and stir well. This will encourage all the excess liquid to release from the veggies. Cook for a further 15-20 minutes, uncovered, stirring occasionally. Step 4: Blend the vegetable bouillon Transfer to the freezer to freeze for several hours until hardened (due to the salt content, they won’t freeze completely solid). Then use a sharp knife to cut into cubes and transfer to a freezer-safe container to store.

To make basic cubes, simply line a rimmed baking sheet with parchment paper that overhangs the edges of the pan. Evenly spread the mixture and then freeze until hardened. You can then cut into cubes. If you want the cubes to be the same size, I recommend using a square/rectangle baking dish and measuring when scoring the lines. I’m not too ‘perfection-y’ about this, so then I have smaller and larger pieces to choose from. Nutritional Information is only an estimate and can vary especially with ingredients that are used. This recipe uses butternut squash. Feel free to use canned butternut squash instead of a fresh one butternut squash. Another option is to simply transfer the mixture to an ice cube tray(s) for freezing to make larger cubes.

Product made...

You should also allow the soy sauce and water combination to simmer for quite some time with your other ingredients. This will allow all of your flavors to meld together. Experiment with different flavor profiles by adding other vegetables like mushrooms 🍄, bell peppers, fennel, butternut squash, sweet potato 🍠, or anything else that’s lying around in your fridge. Make sure to blend in a food processor or blender as an immersion blender can leave some of the veggies stringy at times. Other Creative Ideas

With homemade vegetable cubes, you can control the ingredients and tailor the flavor to your liking. Add the remainder of the ingredients (except the parsley), stir well, and then allow to simmer, covered, to cook until softened – this will take around 20 minutes over medium-low heat. Stir occasionally. Once the vegetables have formed a paste, remove the skillet from the heat. You can transfer the ingredients to a strong blender or food processor to get a smoother consistency if desired. While this recipe makes cubes, you could easily use a scoop to make balls instead or an ice cube tray.For umami: you could add mushrooms or mushroom powder to add extra umami flavor in place of the MSG which is used in supermarket versions. First, wash the veggies well. I like to soak them in a water bath for a few minutes to wash away any residue (especially when using organic produce, which can have residue soil/sand). Experiment with herbs and seasonings: depending on whether you want something reasonably neutral in flavor or something with a bit more pizzaz, experiment with the herbs and seasonings.

Add the flakes to a coffee/spice grinder or small food processor and process into powder. Sieve and repeat the process if there are lots of larger pieces still. Great seasonings can include thyme, oregano, tarragon, rosemary, and basil, all dried, along with onion and garlic powder. For a richer flavor, add cumin. Other vegetables: there is some leniency in what you use for these vegetable bouillon cubes. For example, you could use parsnip, fennel, sun-dried tomatoes, peas, spinach, etc., too. However, avoid any veggies that will give more of a bitter flavor like leeks. Simmer 2 hours – Simmer for 2 hours and reduce by half. We’re starting with 2 litres / 2 quarts of water which will reduce to 1 litre / 1 quart; In a large skillet, add the oil and heat it over medium heat. Once hot, add the onion and lightly saute for a couple of minutes. Then add the potatoes and cook for several minutes to begin softening (4-5 minutes).

New customer?

Salt: it might seem like you’re adding a lot. However, it’s important for preservation, though you can adjust the amount to personal preference.