1kgVegetables, such as roots (carrots, parsnips, parsley root), celery (root, stalks and greens), leeks, and 2 onions, 4 or more garlic cloves, some fresh tomatoes, 100g mushrooms.
2TbspOlive oil, extra virgin
180gRock Salt, ground
1bunch Parsley, chopped
a few sprigs Rosemary
80gParmesan cheese, grated
Clean vegetables and peel if necessary. Weigh the total amount and determine the amount of salt. Chop veggies (but onions and garlic) into large chunks.
Crush onions and garlic in Thermomix on speed 6 for a few seconds. Add the olive oil and and sweat onions and garlic on Varoma for a few minutes. Add remaining vegetables and crush on speed 7 for 10 seconds.
Add the rest of the vegetables, mix on speed 7 shortly, add salt and white wine. Add chopped herbs. Cook the mixture for about 40 minutes or until soft on Varoma without the measuring jug, but cover with simmering basket to prevent splashes.
Meanwhile prepare the jars (sterilize in boiling water or in the oven).
When done, finely puree the paste covered with measuring jar on speed 10 for one minute.
Now is the time to test the broth. Dissolve one to two teaspoon of the paste in a glass of hot water and taste. If necessary, adjust the salt content.
Stir in the Parmesan cheese, bring the mixture to a boil again for about 30 seconds at speed 6, then carefully pour the paste (which is very hot!) into sterilized jars.
Yay! Enjoy your umami-enriched cooking!
The jars keep refrigerated for many months. When using always make sure to use a clean spoon.