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.
Bec’s Italian Vegetable Booster
- 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.
- Chop all ingredients and add to a heavy based pot or your Thermomix
- 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.
- 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.
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.