Vegetable Concentrate

1/2 cup olive oil
1 onion, chopped
2 cloves garlic, crushed
1 parsnip, peeled and chopped
1 turnip, peeled and chopped
2-3 stalks of celery (i used several of the inside stalks, including the leaves), chopped
a good handful of parsley, chopped
150 grams salt (yes, you read that correctly. it preserves the mix and provides an accent to the mix)

place the vegetables in the tm bowl and blitz for 7 seconds on speed 10.
add the salt and olive oil and set the tm to cook for 30 minutes at 100 degrees celcius on speed 2 1/2.
blitz speed 7 for 30 seconds.

have some sterilised jars ready and decant the puree into them. place the lids on immediately and invert. once cooled, the jars should be vacuum sealed. store the jars in the refrigerator and use within six months.

A tablespoon is equivalent to a stock cube. use the mix as you would salt - sparingly and carefully. mixing a spoonful in water will give you instant vegetable stock. in some cases, i've found that i will use it to season food instead of salt and it's just that bit more interesting than seasoning with plain salt. remember not to overdo things because there's alot of salt in the mix, and if you go overboard, whatever you're cooking is going to be mighty salty. reduce the salt if you want, but freeze the concentrate in ice cube trays since there isn't as much salt to preserve it.