Spice paste from the miracle cauldron

Ingredients for 4 servings:

• 50 g Parmesan, grated or in chunks
• 200 g celery
• 250 g carrot(s)
• 100 g onion(s)
• 100 g tomatoes
• 150 g zucchini
• 1 garlic clove(s)
• 50 g mushrooms, fresh
• 1 bay leaf
• 1 pack of herbal mix, frozen (Iglo 8 herbs)
• 200 g salt
• 30 ml white wine
• 1 tbsp olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

to be used like granulated stock

If you have decided to use whole Parmesan, first chop the Parmesan for 10 seconds at speed 10. Then set the Italian hard cheese aside. Add all the vegetables and herbs to the kettle and chop for about 10 seconds at speed 7. If necessary, push any large pieces down the side of the kettle with a spatula to make them easier to chop. Add the salt, wine, and oil to the vegetable mixture. Then simmer for about 40 minutes at 100 degrees Celsius on speed 2 without a measuring jug. (For TM: Varoma speed 2). If necessary, place the simmering basket over the lid opening as a splash guard. While the kettle is reducing the paste, boil four 250 ml preserving jars and set them aside for filling. Finally, add the Parmesan to the vegetable and herb mixture and blend everything for another minute at speed 10. Quickly pour the spice paste into the jars and let them stand upside down for 5 minutes.