Preparation:
1. Start by peeling and chopping the ingredients.
2. Place everything in a large pot, omitting salt.
3. Add a tablespoon of olive oil and cook over medium heat for about ten minutes, stirring regularly.
4. Add salt and cook for about 15 minutes. (Note: You can adjust the salt to taste; you usually need about one-third the weight of the vegetables.)
5. Once the water has evaporated, turn off the heat and transfer all the ingredients to a blender.
6. Blend until smooth. The mixture should be creamy and thick.
7. Return the mixture to the pot and simmer for about 5 minutes. The goal is to dry the mixture, but be careful not to burn it.
8. Remove from the heat, place the mixture on a cutting board or other flat surface lined with parchment paper. 9. Roll it out into a rectangle about 15 centimeters wide and 10 centimeters long. The height should not exceed 1 centimeter.
10. Place in the freezer and let it set overnight (or for at least 12 hours).
11. After this time, cut the stock cubes into 12 pieces and store them in the freezer. You can separate them with parchment paper.
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