In my last post about my Thermomix Asian stock, I mentioned that I prefer to call my Thermomix Stocks, “Vegetable Boosters” or “Flavour Boosters”.  I know, I know, I’m a little bit old school, because they’re not really stocks in the sense of the word.  But I believe they are brilliant Flavour boosters.  I made my first batch, way back when I purchased my very first Thermomix.  I loved it, although after a while I noticed everything was tasting the same.  Of course I was using all the same ingredients!

So a batch of new recipes were born.   I made Asian stock, French stock, Middle eastern stock, and this Italian Stock.  It’s another favourite in our house.  I can be found adding it to a pizza sauce base, my quick spag bog, sauce mixes and stews, gosh we even add it to our frittata base in our Italian dinner party class to give it a little extra deliciousness.

More ideas for Stocks can be found here

Bec’s Italian Vegetable Booster

Thermomix and Conventional method Italian Vegetable Booster (stock)
  • 1 full head of garlic peeled
  • 180 g 1 onion approx.
  • 200 g Fennel approx. or celery if fennel isn’t available
  • 200 g Capsicum approx.
  • 200 g Carrot approx.
  • 300 g Sundried tomatoes
  • 20 mil of sunflower oil or oil from above
  • 15 g Oregano
  • 10 g thyme
  • 1 Big handful of basil
  • 1 bay leaf
  • Approx. 10 peppercorns
  • 1 Big handful of Parsley
  • 150 g rock salt (optional If you want it to last a long time it needs to be 150 g per litre although you can freeze and use less salt)
  • 1 cup of water more if needed for stovetop method.
  1. Chop all ingredients and add to a heavy based pot or your Thermomix
  2. Set to simmer for around 20 – 30 minutes until all the veg is very soft and breaking apart sitr occasionally making sure nothing sticks tot he bottom of the pan. TM: With the MC in place set to 100 c / 20 mins/ speed 2.
  3. Allow to cool a bit and blitz in a processor or use a stick blender to a puree. TM: Puree on speed 9 for 20 seconds.
Chef Notes
Author Notes
If you find the mix is a bit too dry to mix add a little more water anytime throughout the cooking process and or during the pureeing
Now you should have at least 1 litre of Italian flavour booster to use in any Italian recipe. I often make this in ½ or ¼ batches because I usually have lots of flavour boosters on the go at the same time.


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